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Yield:
4
Ingredients:
Instructions:
Instructions: Pecorino, or bread crumbs if dish is to be served cool.)
Preheat the oven to 375 degrees F. Lightly saute the onions, peppers, and eggplant in 4 tbsp of the olive oil; when softened and lightly browned, add half the garlic and cook a few minutes longer. Season with half the herbs, as well as salt, pepper, and sugar. Spoon the vegetables into a large baking dish. Arrange the sliced zucchini and tomatoes on top, in overlapping rows so you see stripes of white-green, red, white-green, then red again, etc. Sprinkle the top with salt, pepper, and the remaining herbs, garlic, and olive oil. Bake for 30 minutes. Sprinkle with cheese (if serving hot) or bread crumbs (if serving at room temperature), then bake for 15 to 25 minutes longer. Serves 4 [] I dont think we really need all that salt. Other veggies, in season, would be good in this dish, provided that they were prepared in a manner concomitant with the regime of slicing thinly and/or in strips. Remember, if you dont have fresh herbs, it is okay to use dry herbs; however dry herbs are much stronger than fresh. 1 tsp of dried herbs would undoubtedly be sufficient. If Vidalia onions or Walla Walla onions are in season when you prepare this dish, those onions would be supreme. [] Email this Recipe:
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