• ½ tablespoon (7.5 ml) coconut oil
  • 1 cup (250 ml) grape tomatoes
  • 1 cup (250 ml) zucchini slices, about ¼” thick
  • 1 or 2 cloves garlic, minced or crushed
  • sea salt, to taste
  • 3 or 4 slices red onion, about ¼” thick
  • ¼ cup (50 ml) grated Parmesan cheese or crumbled feta

Preheat the oven to 400º F (200º C).

Put the coconut oil in an 8”x 8” glass baking dish and put in the oven for a few minutes until the oil is melted. Remove from the oven and add the tomatoes, zucchini, garlic, and sea salt; toss to coat with the oil. Push aside the vegetables and arrange the onion slices in a single layer on the bottom of the dish. Arrange the zucchini slices in a single layer on top of the onion and then the tomatoes. Bake for 15 to 20 minutes until the vegetables are tender and the tomatoes start to split. Sprinkle on the cheese and return to the oven for 1 to 2 minutes until the cheese is melted. Makes 2 to 4 servings.