Monday, January 2, 2012


You can play around with the ingredients with this recipe BUT this is MY version.  Initially I serve this one as an appetizer spread.  Great on some thin crackers.  The next day or two, a wonderful omelet addition OR serve over pasta.  YUM!

Preheat oven to 450 degrees.


2  medium white sweet onions, cut into chunks
1 medium red onion, cut into chunks
6 large peppers, 1 green, 2 yellow, 2 red, 1 orange
5 cloves garlic, sliced
1 bulb fennel, cut into chunks
1 medium zucchini, cubed
olive oil (about 1/4 cup)
balsamic vinegar


To a large roasting pan, add the onions, peppers, garlic, fennel, salt, pepper and olive oil to moisten all. Toss.
Bake about 30 minutes then add the zucchini, stir together and continue to roast.

Total cooking time is approximately 1 1/2 hr. to 2 1/2 hr.  Stir occasionally.  The vegetables will shrink down, thicken,  and start to turn dark - caramelize.

When finished, remove from the heat and splash balsamic vinegar over.  Mix.

I cook this in a large roasting pan and it cooks down so much that I serve it in a 10 inch quiche dish.

in the process of roasting in the oven

the finished recipe / serve as an appetizer for dipping, omelet ingredient OR over pasta

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