It's more hands-off with the oven-roasting method, which yields a tender, stewy combination with little work.
Fresh mozzarella pearls, tiny and milky, are added to finish the stew. The mild flavour of the mozzarella gives the velvety vegetables a pop of colour. Cilegine will substitute nicely for tiny pearl or perlini-sized mozzarella balls.
Halaby pepper, or aleppo pepper, is another important ingredient in this recipe. This is a sun-dried chilli from Syria's Aleppo region; it's a more tasty alternative to crushed red pepper because of its subtle spice and richness.
INGREDIENTS:1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds1 large red onion, thinly sliced4 cloves garlic, thinly sliced2 c. cherry tomatoes1/4 c. extra-virgin olive oil, plus more for drizzling1 tsp. Aleppo pepperKosher saltFreshly ground black pepper1/4 c. packed fresh basil leaves, coarsely chopped, divided1/4 c. packed fresh parsley leaves, coarsely chopped, divided4 oz. fresh mozzarella pearls
Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.
DIRECTIONS:
Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.
Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.
Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.