Instructions: This vegetable stew is based on Italian ribollita and French garbures that Ive eaten over the years, which are either vegetable- or meat-based stews thickened with bread. For this garbure, each serving is garnished with a dollop of a fiery rouille, a Provencal mayonnaise flavored with roasted red peppers, garlic and crushed red pepper flakes.

In order to reduce your work time in the kitchen, prepare the zucchini and tomatoes while the onions are slowly sauteing. To keep the dish vegetarian, use water or vegetable broth rather than chicken broth.

6 slices stale Italian bread or other coarse-textured bread, 1/2 inch thick, large round loaf (or fresh bread will do)

2 tablespoons olive oil
1 pound yellow onions, sliced (2 medium)

Salt to taste plus 1/4 to 1/2 teaspoon (divided)

1 (28-ounce)

can peeled whole tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3 medium cloves garlic, chopped
1 pound zucchini, trimmed, halved lengthwise and cut crosswise into half-moon-
shaped slices about 1/4 inch thick
2 cups shredded mozzarella cheese (1/2 pound)

1 14 1/(2-ounce) can chicken broth
Rouille:
3 cloves garlic, finely chopped
1/2 teaspoon salt
3 large pieces bottled roasted red peppers, drained (about 1/4 cup)

1/4 teaspoon crushed red pepper flakes
1/2 cup mayonnaise

Preheat oven to 300 degrees. Bake the bread slices on a baking sheet until crisp but not browned, about 5 minutes per side. Remove bread from oven and increase temperature to 375 degrees.

In a large nonstick skillet, heat the oil. Add the onion, salt lightly and saute over low heat until softened and golden, 20 minutes; dont let them brown.

Drain the tomatoes over a bowl, reserving liquid. Chop tomatoes into small pieces. In a small cup, mix the thyme, basil, remaining 1/4 teaspoon salt and pepper.

Spread 1/2 cup of the onion over bottom of a deep 6-quart ovenproof casserole or Dutch oven. Top with 2 slices of the toasted bread, half the remaining onions, half the tomatoes, half the spice mixture, half the garlic, half the zucchini, and half the cheese. Repeat layering, ending with 2 slices of bread.

Pour the chicken broth and 1/2 cup reserved tomato juice over contents of pot.

Cover pot. Bring to a boil on stove top.

Bake 30 minutes or until zucchini is tender. Uncover pot. Bake until bread on top is crisped, 15 minutes. If still not crisp, place briefly under broiler.

To make rouille: Using the side of a chefs knife, smash together the garlic and salt on a cutting board to make a paste. Scrape into a small bowl. In a food processor, puree the red peppers. Stir into garlic mixture, along with the red pepper flakes and mayonnaise.

Spoon garbure into soup bowls. Top with a dab of rouille, and serve.

Serving tip: Add a green salad, tossed with a balsamic vinaigrette.

Make-ahead tip: This casserole can be assembled earlier and refrigerated. Add some extra baking time if its going straight from the refrigerator to the oven.

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