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Recipe courtesy of Richard Dowd

Show: Chef Du Jour

Episode: Richard Dowd/ Vegetable Bayaldi

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Total:: 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.

My Private Notes

Name: Vegetable Bayaldi
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 to 6 portions
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