VCE: Squash Fans On An Onion Bed

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* Exported from MasterCook *

 

Squash Fans On An Onion Bed

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 425

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

1 large red or yellow onion -- thinly sliced

2 bell peppers -- thinly sliced

(1 red and 1 yellow)

1 teaspoon chopped thyme

OR several thyme sprigs

2 bay leaves

1 tablespoon chopped marjoram

1 cup dry white wine

Salt and freshly milled pepper

2 short fat zucchini

OR calabacitas or Ronde de Nice

2 plump Asian or Italian eggplants -- 5 to 7 inches long

4 tomatoes -- halved

and sliced crosswise 3/8 inch thick

12 Nicoise olives -- pitted

4 garlic cloves -- thinly slivered

 

SERVES 4 OR 8

 

Inspired by a recipe of Richard Olney's, fanning and stuffing the

interstices of short, fat summer squash and plump eggplant gives these

vegetables drama. And a mixture of squash and eggplant looks particularly

nice. Measurements are relaxed and variable. While I have sometimes used

only garlic for the filling, sautéed artichoke hearts, ricotta salata, or

Olive Paste (see separate recipe) can also be tucked inside the crevices.

 

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the

onion, peppers, and herbs and cook, stirring occasionally, until lightly

browned, 8 to 10 minutes. Add 1/2 cup wine, simmer for 5 minutes, then

season with /2 teaspoon salt and plenty of pepper. Put the onion mixture

in a baking dish large enough to hold the vegetables in a single layer.

 

While the onions are cooking, slice the zucchini and eggplants lengthwise

in half. Placing the cut side on the counter, make two incisions starting

about 1/2 inch below the stem end, dividing the vegetable lengthwise into

three even pieces. Work the tomatoes into the spaces and stuff the empty

spots with olives and slivers of garlic. (Add any leftover tomato, olives,

or garlic to the onions.) Run two toothpicks through the end of each

vegetable to hold everything together, then set the stuffed vegetables on

the onions. Brush with the remaining oil and pour the rest of the wine

over all.

 

Preheat the oven to 400F. Cover the dish with foil and bake until the

vegetables are tender when pierced with a knife, about 45 minutes for the

squash, slightly longer for the eggplant. Serve warm or tepid with the

onions and peppers.

 

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