Baked Tomatoes and Zucchini with Peach Salsa

Look for plum tomatoes and zucchini with similar diameters so that you have uniform slices to arrange attractively atop the sautéed red onions that form an aromatic base for this Mediterranean-inspired side dish.

Ingredients for Baked Tomatoes and Zucchini:

• 2 Tbs. olive oil 
• Salt and freshly ground pepper, to taste 
• 3/4 lb. plum tomatoes, sliced 
• 2 small zucchini, about 3/4 lb. total, sliced 
• 1 Tbs. minced fresh dill 
• 2 garlic cloves, minced 
• 1/4 cup water or chicken broth
• 2 oz. goat cheese, crumbled  
• 2 Tbs.fine bread crumbs ( I like to use fresh bread crumbs) 

Ingredients for the Peach Salsa:

• 1 cup chopped peaches 
• 1 red yellow bell pepper, seeded and coarsely chopped 
• 1 yellow bell pepper, seeded and coarsely chopped 
• 1/2 cup chopped red onion 
• 1 to 2 jalapeno chilies, seeded and finely chopped 
• 3 Tbs. chopped fresh cilantro  
• 1 tsp. grated lime zest or lemon zest
• 2 Tbs. fresh lime/lemon juice 
• Salt and freshly ground pepper, to taste

Directions:

To make the peach salsa, in a bowl, combine the peaches, bell pepper, onion, chilies, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Let stand at room temperature for at least 20 minutes before serving.

Preheat an oven to 350°F. Butter or oil a shallow baking dish.

In a fry pan over medium heat, warm the oil. Add the onion and sauté slowly until very soft and beginning to brown, about 10 minutes. Transfer the onion slices to the prepared baking dish, spreading them evenly over the bottom. Season with salt and pepper. 

Arrange the tomato slices and zucchini slices over minced fresh garlic in alternate rows. Sprinkle with the dill, goat cheese and bread crumbs and season with salt and pepper. Pour the water evenly over the vegetables.

Cover and bake until the vegetables are bubbling and tender, about 30 minutes. Remove from the oven, uncover and serve hot directly from the dish. 

Serves 4 .