| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Small-medium size eggplant; trimmed and cut lengthwise into 1/4-inch thick slices |
| 2 |
|
Zucchini; cut lengthwise into 1/4-inch thick slices |
| 1 |
|
Red bell pepper; roasted & cut into wide strips |
| 1 |
|
Yellow bell pepper; roasted and cut into wide strips |
| 1 |
sm |
Fennel bulb; cut lengthwise into 1/8-inch thick slices |
| 6 |
lg |
Cloves garlic; sliced thin |
| 2/3 |
c |
Diced pitted black olives |
| 1/3 |
c |
Minced fresh herbs; (parsley, basil, oregano, thyme) |
| 1/4 |
|
White wine vinegar |
|
|
Salt and pepper to taste |
|
|
Extra-virgin olive oil to taste |
INSTRUCTIONS
PASTA MONDAY TO FRIDAY SHOW #PS6505
Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and
brush both sides. Season with salt and pepper. Place in oven and roast for
7 to 8 minutes on each side, or until golden brown. When vegetables are
cool enough to handle begin layering on a large dish. Place eggplant in the
bottom of the dish, drizzle with some olive oil, and add some of the
garlic. Add some of the fresh herbs, and then some olives. Sprinkle a
little vinegar on top and season with salt and pepper to taste. Continue to
layer vegetables, along with seasonings, adding the peppers next, and then
fennel, and finally the zucchini. Cover dish with plastic wrap and let
chill at least 4 hours or overnight.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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