Vegetable Bayaldi Recipe

Name: Vegetable Bayaldi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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.
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Bayaldi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Bayaldi

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