July 19, 2013 by Emily
All those layers look really fancy and impressive right? Trust me, it looks way more time consuming that it actually is!
1 orange or red bell pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 bulb fennel, diced fine
1/2 cup yellow onion, diced fine
2 large tomatoes (about 12 ounces) diced fine, keep the juices!
1 teaspoon rosemary chopped
4-5 sage leaves chopped
1 teaspoon salt
Veggies, cut into 1/4 inch thick rounds:
1 small eggplant, halved and sliced into half moons
1 summer squash
2 tomatoes, halved and sliced into half moons
1 tablespoon tomato-pepper sauce
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Heat your oven to 450 degrees and roast the pepper for 10-15 minutes or until the skin starts to pucker. remove from the oven and set aside, once the peppers cooled a bit you will be able to pinch the skin off the pepper, then dice fine. Combine oil, garlic, fennel and onion in a skillet over medium heat and cook until soft. Add the tomatoes, tomato juices, chopped peppers and herbs to the pan and reduce heat to low, cooking the vegetable mixture until most of the liquid is gone. Reserve 1 tablespoon of sauce for vinaigrette then spread the rest in the bottom of a 9×13 baking dish.
Remove foil and top with vinaigrette and return to oven for 15 minutes. Serve warm with a chunk of good crusty bread, and a glass of wine wouldn’t hurt either
Jenn and I killed this entire pan last night, and wanted more!
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