4 zucchini and/or yellow summer squash, cut into 1/4-inch (1/2-cm) thick slices

6 small plum tomatoes, cut into 1/2-inch (1-cm) thick slices

3 onions, chopped

1 red bell pepper, seeded and diced

3 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) crushed red pepper flakes

1/2 cup (125 ml) olive oil

1 tablespoon (15 ml) tomato paste

1/4 teaspoon (1 ml) Provencal herbs

Salt and pepper

With the rack in the middle position, preheat the oven to 190 °C (375 °F).

On a baking sheet, spread the zucchini and tomatoes. Season with salt. Let drain for about 5 minutes. Pat dry with paper towels.

Meanwhile, in a saucepan, soften the onions, bell pepper, and garlic with the red pepper flakes in half the oil. Add the tomato paste and herbs de Provence and cook for about 2 minutes. Season with salt and pepper. Spoon into a 25-cm (10-inch) square baking dish.

In the baking dish, layer the sliced zucchini and tomatoes alternating colours and overlapping them to create four rows in opposite directions. Drizzle with the remaining olive oil.

Bake for about 1 hour or until the vegetables begin to brown slightly. Serve with grilled meat, in a panini or as an appetizer with crumbled goat cheese.

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