Best Vegetable Bayaldi Recipes

VEGETABLE BAYALDI

Vegetable Bayaldi image

Provided by Food Network

Time 2h

Yield 4 to 6 portions

Number Of Ingredients 14

Ingredients

1 large onion, split vertically and sliced thin
1 medium fennel, core and branches removed, sliced thin
6 cloves garlic, peeled, smashed and chopped
3 tablespoons olive oil
1 tablespoon honey
2 red peppers
1 medium eggplant, ends removed
1 medium zucchini, ends removed
1 medium yellow squash, ends removed
4 medium plum tomatoes, ends removed
1 teaspoon fennel seeds
1 teaspoon dried or fresh chopped thyme
10 basil leaves, cut in half
Salt and pepper to taste

Steps:

Saute onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes. Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than 1/4 inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture. Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked.

GRILLED LOBSTER AND SUMMER VEGETABLES WITH SPICY HERBED BUTTER

Grilled Lobster and Summer Vegetables with Spicy Herbed Butter image

Provided by Food Network

Categories main-dish

Time 1h2m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound unsalted butter, room temperature
3 cloves garlic, coarsely chopped
1 red jalapeno, seeds and white membranes removed, chopped coarsely
1/4 cup coarsely chopped Italian parsley leaves
1 lemon, juiced
3 tablespoons chopped chives
Salt and freshly ground black pepper
2 (1 1/4 pound) lobsters
1 yellow squash, sliced lengthwise into 1/4-inch slices
1 zucchini, sliced lengthwise into 1/4-inch slices
1 red bell pepper, stemmed, seeded, and sliced lengthwise into 1/4's
1 lemon, cut into 6 wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

Preheat the grill to high.
In a food processor, combine the butter, garlic, jalapeno, parsley, lemon juice, and chives. Season with salt and pepper and process until well combined. Place in a small container. Remove a few tablespoons of the herbed butter and set aside. This reserved butter will be used to finish the lobsters and vegetables once they are off the grill and prevent cross contamination.
Bring a large pot of water to a rapid boil. Place the lobsters in the boiling water and blanch just until the shells turn red, but the meat is not cooked through, about 3 minutes. Remove the lobsters and let cool slightly. Slice the lobsters in half lengthwise. Brush the meat and inside of the lobsters with some of the herbed butter, about 1 tablespoon per lobster half. Place the lobsters on the grill, flesh side down and cook until the meat has grill marks and starts to turn opaque and firm up, about 5 minutes.
While the lobsters are cooking, start the grilled vegetables. Drizzle the vegetables and lemon wedges with olive oil and season with salt and pepper. Place the vegetables and lemon wedges on the grill and brush with some of the compound butter. Grill until tender and browned, about 3 to 4 minutes per side.
Turn the lobsters over and grill an additional 3 to 4 minutes, brushing with more butter, if desired. Remove the lobsters and vegetables to a large platter. Squeeze some of the grilled lemon wedges over the tail meat. If desired, serve with some of the reserved herbed butter.