Directions:
- Make the piperade, preheat oven to 450 F. Line a baking sheet with foil.
- Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 F.
- Peel the peppers and discard the skins. Finely chop the peppers, then set aside.
- In medium skillet over low heat, combine oil, garlic, and onion and sauté until very soft but not browned, about eight minutes.
- Add the tomatoes, their juices, thyme, parsley, and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown. (Note: I like to place the herbs in a metal tea infuser - that way, when it's time to discard the herbs, I simply lift out the infuser and save myself the trouble of fishing around for a soggy bay leaf.)
- Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.
- To prepare the vegetables, arrange the sliced zucchini, eggplant, squash, and tomatoes over the piperade in the skillet.
- Begin by arranging eight alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.
- In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.
- Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about two hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)
- If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to two days. Serve cold or reheat in 350 F oven until warm.)
- To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.
- To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate.
- NOTE: Can also make individual servings in small skillets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.44 Kcal (521 kJ) | ||
| Calories from fat | 88.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 15% | |
|---|---|---|---|
| Sodium | 7.89mg | 0% | |
| Potassium | 374.89mg | 8% | |
| Total Carbs | 8.34g | 3% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 2.38g | 10% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.5mg | 47% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.51 Kcal (274 kJ) | ||
| Calories from fat | 46.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.19g | 15% | |
|---|---|---|---|
| Sodium | 4.15mg | 0% | |
| Potassium | 197.34mg | 8% | |
| Total Carbs | 4.39g | 3% | |
| Sugars | 2.76g | 21% | |
| Dietary Fiber | 1.25g | 10% | |
| Protein | 0.86g | 3% | |
| Vitamin C | 20.8mg | 66% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 4.5mg | 47% | |
| Calcium | 11.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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