Miso Base
1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 green bell pepper, seeded and membrane-free, cut in half
2 tablespoons of extra virgin olive oil
1 tablespoon of finely chopped garlic
1/2 cup of finely chopped onion
3 tomatoes (about 400g), cored and seeded, cut into cubes
1 sprig of thyme, 1 sprig of parsley, and 1 bay leaf
To taste salt
Vegetables
1 eggplant (about 150g) sliced into thin rounds
1 zucchini (about 150g) sliced into thin rounds
1 yellow squash (about 150g) cut into fine slices
4 tomato slices, finely chopped garlic, and 2 tablespoons of olive oil
Finely chopped thyme, salt, and black pepper to taste
Vinaigrette
1 tablespoon of extra virgin olive oil
1 tablespoon of balsamic vinegar
Fresh herbs (thyme, celery leaves)
Salt and black pepper to taste
Miso Base
1/2 red bell pepper, 1/2 yellow bell pepper, and 1/2 green bell pepper, seeded and membrane-free, cut in half
2 tablespoons of extra virgin olive oil
1 tablespoon of finely chopped garlic
1/2 cup of finely chopped onion
3 tomatoes (about 400g), cored and seeded, cut into cubes
1 sprig of thyme, 1 sprig of parsley, and 1 bay leaf
To taste salt
Vegetables
1 eggplant (about 150g) sliced into thin rounds
1 zucchini (about 150g) sliced into thin rounds
1 yellow squash (about 150g) cut into fine slices
4 tomato slices, finely chopped garlic, and 2 tablespoons of olive oil
Finely chopped thyme, salt, and black pepper to taste
Vinaigrette
1 tablespoon of extra virgin olive oil
1 tablespoon of balsamic vinegar
Fresh herbs (thyme, celery leaves)
Salt and black pepper to taste
Preheat the oven
Place half of the bell peppers in a baking dish lined with aluminum foil
Bake until the skin starts to peel off (15 minutes)
Let it cool, then remove and chop the peels into small pieces
Combine the oil, garlic, and onion in a skillet over low heat until softened
Add the tomatoes, thyme, parsley, and bay leaf
Simmer over low heat until the tomatoes are tender and the liquid has almost evaporated
Add the remaining bell peppers and cook for a bit more
Season with salt
Reserve one tablespoon of the mixture and spread the rest in the bottom of a skillet
Layer the vegetables, alternating between each type, on top of the mixture
Repeat until the pan is filled
Combine the garlic, oil, thyme, and salt to taste
Cover with aluminum foil and bake at high heat until the vegetables are tender
Remove from oven and let it cool for 30 minutes
If there's excess liquid, raise the temperature slightly
Let it cool completely, then refrigerate for two days before serving hot or reheating in a hot oven
To make the vinaigrette, combine one tablespoon of reserved mixture with oil, vinegar, herbs, salt, and black pepper to taste.
