Vegetable Bayaldi

Name: Vegetable Bayaldi
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

14 ingredients

14 steps

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

1

Saute onions, fennel and chopped garlic in 1 tablespoon olive oil.
2

Add honey, one half the herbs and spices and season as vegetables begin to soften.
3

Add 1 ounce water to moderate color.
4

Cooking time: 10 minutes.
5

Lay in baking dish.
6

Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven.
7

Turn peppers every few minutes to crisp skin.
8

Total cooking time: about 10 minutes.
9

Place peppers in a plastic bag to loosen skin.
10

When cool peel, skin, removed stem and seeds and cut into 1 inch squares.
11

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.
12

Tightly layer rows alternating vegetables over onion mixture.
13

Cover with aluminum foil and poke a few finger-sized holes in top.
14

Bake at 350 degrees for about 90 minutes until vegetables are cooked.