1 cup apple seed
2 tablespoons balsamic vinegar
2 tablespoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup fresh picked white and orange peel
4 bay leaves
1 teaspoon white vinegar
1/4 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a frying pan.
In a medium-sized bowl, combine vegetable oil, vinegar, garlic powder, salt and remaining spices. Pour enough water to cover the mix to measure 1/2 cup and place in the water. Working one at a time, cook until thick, about 1 minute. Transfer to a 10-inch glass or 9x13 inch dish, and pour over the potato mixture and/or stock.
Brush the grill grate with remaining oil, and cook all vegetables from the water, until golden brown and tender.
Transfer the vegetable mixture to a large bowl. Stir in reserved fruit mixture and vinegar liquid. Pour over still-cooked layers of vegetables, and sprinkle with 2 teaspoons reserved broth or liquid. Put in oven square for 5 to 8 minutes.