Yette's Garden Platter

This dish is similar to one we made a few months ago.

This dish has superb design. The foundation is a nod to the French tian, a shallow casserole of baked vegetables, but its reconstruction and fine-tuning are distinctly American. Potatoes, zucchini, and tomatoes are combined and layered in such a way that they all cook to the perfect, concentrated consistency.

You slice the potatoes into large slabs and spread them on the bottom of the baking dish, then top them with 1/2-inch-thick slices of zucchini and peeled, seeded, and chopped tomatoes seasoned with onion, garlic, and lots of olive oil. The tomatoes, having been drained of much of their juice before being added to the casserole, moisten the vegetables without making them soggy, and at the very bottom of the casserole, you get a beautiful tomato-scented oil. Make sure you spoon it over every serving. - Amanda Hesser

3 medium potatoes, sliced 1/4-inch thick
3 medium zucchini, sliced 1/2-inch thick
4 tomatoes, peeled, cored, seeded, and chopped
1/4 cup chopped flat-leaf parsley
1 clove garlic, finely chopped
3/4 cup olive oil
2 medium onions, finely chopped
Salt and freshly ground black pepper

Heat the oven to 350 degrees. Layer the potatoes and then the zucchini in a shallow baking dish. Combine the remaining ingredients, and add to the dish.

Bake uncovered until the vegetables are tender and well-browned on the edges, about 1-1/2 hours.

Serves 3 as a main course, 6 as a first course.