Serves: 4
Total Calories: 248

1/4 cup olive oil
2 sweet onions cut in half and thinly sliced
1/2 green bell pepper slivered
1/2 red bell pepper slivered
4 unpeeled zucchini halved lengthwise and thinly sliced
1 teaspoon dried basil
salt and cracked pepper to taste
1/8 cup flour
4 firm tomatoes diced
1 cup pitted black olives
1/2 cup pine nuts
1/4 cup balsamic vinegar
1/3 cup slivered fresh basil

1. Place the oil in a large skillet over medium heat. When the oil is hot, add the onions and peppers and sauté for about 5 minutes, or until tender. Stir in the zucchini and sauté for an additional 2 minutes, or until the zucchini is tender. Stir in the dried basil and add salt and cracked pepper to taste.

2. Arrange the vegetables in a shallow 8-x-8-inch baking dish. Sprinkle evenly with the flour and spread the diced tomatoes over the top.

3. Bake, uncovered, in a preheated 300°F oven for 20 minutes. Distribute the olives and pine nuts evenly over the top, and return the casserole to the oven for 10 minutes to warm the olives. Drizzle the vinegar evenly over all, sprinkle with the basil, and serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 248
Calories from Fat: 120

More Recipes from the The Sophisticated...Olive Cookbook:
Mediterranean Vegetable Bake
Penne Pasta and Olives with Orange Zest
Hungarian Noodles with Cabbage and Cottage Cheese
Lamb and Olive Stew
Ratatouille
Mediterranean Meatloaf