Vegetable Bayaldi

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
4 to 6 portions
Level:
Easy

Ingredients
  • 1 large onion, split vertically and sliced thin
  • 1 medium fennel, core and branches removed, sliced thin
  • 6 cloves garlic, peeled, smashed and chopped
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 red peppers
  • 1 medium eggplant, ends removed
  • 1 medium zucchini, ends removed
  • 1 medium yellow squash, ends removed
  • 4 medium plum tomatoes, ends removed
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried or fresh chopped thyme
  • 10 basil leaves, cut in half
  • Salt and pepper to taste
Directions
  • Saute 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 saute 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 1/4 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Vegetable Bundles

    Recipe courtesy of Aaron McCargo Jr.