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Bayaldi of Vegetables
from Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
via Rainbeau Ridge Member Sue McMahon
Ingredients
4 medium onions, peeled, quartered lengthwise and cut across into thin slices
1 cup extra-virgin olive oil
4 tsp chopped fresh thyme
fine sea salt, to taste
freshly ground white pepper, to taste
¼ cup red wine vinegar
4 large ripe tomatoes, cored, halved lengthwise and cut acroos into 1/8-inch-thick slices
2 large zucchini, cut across into 1/8-inch-thick slices
1 large eggplant, halved lengthwise and cut across into 1/8-inch-thick slices
2 large cloves garlic, peeled and finely chopped
cayenne, to taste
Directions
- Preheat oven to 550o.
- Place the onions and ½ cup of olive oil in a large, wide pot over medium-low heat.
- Cook, stirring from time to time, for 3 minutes.
- Stir in 2 teaspoons of chopped thyme and salt and pepper to taste.
- Cover the pot and cook, stirring often, until the onions are very soft and blond colored, about 10 minutes longer.
- Stir in the vinegar.
- Divide the onions between two attractive, shallow baking dishes, about 13 by 9 inches, spreading them evenly over the bottom.
- Make alternating rows of tomatoes, zucchini, and eggplant across the dishes, overlapping the slices (and the rows) so that each slice half covers the slice before it.
- Sprinkle the garlic and the remaining 2 teaspoons of thyme over the vegetables.
- Season with salt, pepper, and cayenne.
- Drizzle the remaining ½ cup of olive oil over the top.
- Cover with aluminum foil.
- Bake until the vegetables are soft, about 30 minutes, switching the positions of the dishes in the oven and removing the foil halfway through cooking.
- The recipe can be made several hours ahead and reheated in a warm oven.
- Enjoy!
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