Oven-Dried Tomato And Zucchini Salad

• 5 teaspoons olive oil
• 1/2 teaspoon orange oil
• 16 plum tomatoes, cored and halved lengthwise
• 6 medium zucchini, trimmed, halved lengthwise and cut across into 1-inch pieces
• 4 teaspoons balsamic vinegar
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 1 teaspoon chopped fresh thyme
• 4 teaspoons chopped fresh basil
• 1/2 cup crumbled goat cheese

1. Preheat the oven to 275 degrees.
2. Combine 2 teaspoons olive oil and the orange oil in a small bowl.
3. Brush the tomatoes with the oil mixture lightly on all sides and place, cut side down on 2 baking sheets.
4. Bake until reduced to one-third of their original size, about 3 hours; tomatoes should still be plump.
5. Heat 1 teaspoon olive oil in a large, nonstick skillet over medium heat.
6. Add the zucchini and saute until crisp-tender, about 5 minutes.
7. Place in a large bowl and toss in the tomatoes.
8. In another bowl, whisk together the vinegar, remaining olive oil, salt, pepper, thyme and basil.
9. Add to the vegetables and toss.
10. Preheat the broiler.
11. Place the mixture in a shallow gratin dish or pie plate.
12. Sprinkle with the goat cheese and broil until melted.
13. Divide among 4 plates and serve.

olive oil, orange oil, tomatoes, zucchini, balsamic vinegar, kosher salt, freshly ground pepper, thyme, fresh basil, goat cheese

Taken from cooking.nytimes.com/recipes/6956 (may not work)