Byaldi Recipe - Cooking Index

Ingredients

• 1/4 cup 59ml Vegetable oil
• 1 cup 62g / 2.2oz Sliced onion
• 1 Red bell pepper - cut 1/4" strips
• 1 Yellow bell pepper - cut 1/4" strips
• 1 Green bell pepper - cut 1/4" strips
• Herb sachet - see * Note 1
• Coarse salt - to taste
• Freshly-ground black pepper - to taste
• 1 cup 237ml Thin-sliced zucchini - (to 1 1/2) - see * Note 2
• 1 cup 198g / 7oz Thin-sliced Japanese eggplant - (to 1 1/2) - see * Note 2
• 1 cup 237ml Thin-sliced yellow squash - (to 1 1/2) - see * Note 2
• 6 cups 375g / 13oz Tomatoes - peeled, and (small) Thinly sliced
• 1 teaspoon 5ml Chopped garlic
• 2 teaspoons 10ml Olive oil
• 1/4 teaspoon 1.3ml Minced thyme