This French dish is perfect for summer when you are bringing in baskets full fresh vegetables from the garden.
Ingredients:
3 tomatoes
1 red pepper
1 yellow pepper
1 orange pepper
2 Japanese eggplant
1 green zucchini
1 yellow squash
4 cloves of garlic
1 onion
Sprigs of thyme
Directions:
1. Heat your olive oil in a cast iron skillet. Add your onion, 1 tomato, and thyme. Cook on medium heat for 5 minutes. Add your chopped peppers to the pan and continue to cook on medium heat for another 8 minutes or so until the peppers are soft. Season the mixture well with pepper.
2. Remove the skillet from the heat and place on a cloth on the counter. While it cools, slice the remaining tomatoes, squash, zucchini, and eggplant. Using a mandolin will help ensure they are all have same size.
3. Spread the pepper and tomato mixture along the base of the skillet. In an alternating order, arrange the vegetables along the periphery of the skillet.
4. Continue the center ring using the same method. It may become difficult as you encounter different sized slices or if you run out of tomato. It's ok just keep alternating the best that you can.
5. Sprinkle the diced garlic over the top of the vegetables and drizzle some extra virgin olive oil over the top.
6. Cook at 350 degrees for 40-60 minutes or until the vegetables have been cooked through and you can smell the sweetness of the eggplant.
7. Serve and enjoy.
Serve over rice to absorb all the delicious juices!
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