![]() Continue alternating and overlapping vegetables in close spiral that lets slices mound slightly in center. In center of skillet arrange 8 alternating slices of vegetables, 2 each of zucchini, eggplant, squash and tomatoes, over piperade, overlapping in a circle so that 1/4 inch of each slice is exposed. Reserve 1 tablespoon of mixture and spread remainder in bottom of an 8-inch ovenproof skillet. Season to taste with salt and discard herbs. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown add peppers and simmer to soften them. Add tomatoes, their juices, thyme, parsley and bay leaf. Peel and chop finely.Ĭombine oil, garlic and onion in medium skillet and cook over low heat on stovetop until very soft but not browned, about 8 minutes. Remove from heat and let rest until cool enough to handle. Roast until skin loosens, about 15 minutes. Place pepper halves on a foil-lined sheet, cut side down.
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