This is a Recipe adapted from the New York Times and Binging with Babish. We will be preparing the dish to go into the oven, and there will be a short demonstration of plating at the end. To make along with us, please have the following ingredients prepared:
1/2 red bell pepper, seeds and ribs removed
1/2 yellow bell pepper, seeds and ribs removed
1/2 orange bell pepper, seeds and ribs removed
2 tablespoons olive oil
3-5 cloves minced garlic
1/2 finely diced yellow onion
4 roma tomatoes, peeled, seeded and finely diced, juices reserved
1 sprig thyme, picked
2 sprigs rosemary, picked, divided
1 sprig flat-leaf parsley
1/2 of a bay leaf
1/2 cup water
½ cup chicken stock or vegetable stock
Kosher or sea salt
1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese or Chinese eggplant (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
3 roma tomatoes sliced into 1/16-inch rounds
2 teaspoons olive oil
1/8 teaspoon rosemary leaves, picked, chopped
Ground sea salt and freshly ground black pepper
FINISHING SAUCE AND GARNISH:
1 tablespoon extra virgin olive oil
A few leaves of flat-leaf parsley
2 inch end of a chive
Sea salt and freshly ground black pepper
This is a Virtual Event hosted through Zoom. You will receive an email with a link to access the Zoom before the event from your event host. Zoom log-in information will be shared no later than one hour before start of event.
A computer with access to the internet and speakers or headsets are required. A webcam and microphone are suggested to fully participate.
If using a mobile device, Android and iOS users must install the Zoom App (App Store | Play Store). However, please note interactivity may be limited. Additional information will be included in the email from your event host.
Recommended Audience: Adults.