Another great week for a fantastic vegetable dish and the veggie stands are full of all kinds of goodies, onions, zucchini, yellow squash, tomatoes, watermelon our personal load and then a friend gave me some beautiful Japanese eggplant and so the natural thing to do is a dish containing all rather trying to grill on a supposed rainy night…a lovely dish that I have made several versions of in the past. This go round I adapted Eric Ripert’s recipe, changing out the thyme for Herbs de Provence and adding a good sprinkle of freshly grated cheese the last 4 or so minutes of cooking time in the oven. Seems like an odd pairing with meatloaf, but delicious…
Serves 4 easily…
4 medium yellow onions, peeled, quartered lengthwise and cut into thin slices
1/4 cup canola oil (I used EVOO)
1 tablespoon butter
Fine sea salt and freshly ground black pepper
4 ripe Roma tomatoes, cored and sliced 1/8 inch thick
1 medium zucchini, cut 1/8 inch thick
1 medium yellow squash, cut 1/8 inch thick
1 large Japanese eggplant, cut 1/8 inch thick
3 tablespoons extra virgin olive oil
1 tablespoon thyme leaves or a gentle sprinkle of Herbs de Provence
*optional grated cheese
1. Preheat the oven to 450°F.
2. Place the onions, canola oil and butter in a large pot. Cook over medium-high heat until the onions start to brown and caramelize. Season with salt and pepper.
3. Pour the cooked onions into a large ovenproof dish. Lay them out on the bottom of the dish in an even layer.
4. Fan out each vegetable in rows alternating tomatoes, zucchini, squash, and eggplant all the way down the dish until the dish is covered with the vegetables. Drizzle the olive oil over the top and season with salt and pepper. Sprinkle the thyme leaves on top.
5. Bake in the oven for 20 to 30 minutes, or until the vegetables are tender.
6. Serve the byaldi in the middle of the table, family style.