Recipe courtesy of Richard Dowd

Vegetable Bayaldi

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  • Level: Easy
  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
  • Yield: 4 to 6 portions
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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


  1. 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.

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