Vegetable bayaldi

Yield: 6 servings

Measure Ingredient
1 large Onion; split vertically,
\N \N And sliced thin
1 medium Fennel; core and branches
\N \N Removed; sliced thin
6 \N Garlic cloves; peeled, smashed,
\N \N And chopped
3 tablespoons Olive oil
1 tablespoon Honey
2 \N Red peppers
1 medium Eggplant; ends removed
1 medium Zucchini; ends removed
1 medium Yellow squash; ends removed
4 mediums Plum tomatoes; ends removed
1 teaspoon Fennel seeds
1 teaspoon Dried or fresh chopped thyme
10 \N Basil leaves; cut in half
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

Sauté onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a sauté pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes.

Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than ¼-inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture.

Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked. This recipe yields 4 to 6 portions.

Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Richard Dowd

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