Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion; split vertically, |
| \N \N | And sliced thin |
| 1 medium | Fennel; core and branches |
| \N \N | Removed; sliced thin |
| 6 \N | Garlic cloves; peeled, smashed, |
| \N \N | And chopped |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Honey |
| 2 \N | Red peppers |
| 1 medium | Eggplant; ends removed |
| 1 medium | Zucchini; ends removed |
| 1 medium | Yellow squash; ends removed |
| 4 mediums | Plum tomatoes; ends removed |
| 1 teaspoon | Fennel seeds |
| 1 teaspoon | Dried or fresh chopped thyme |
| 10 \N | Basil leaves; cut in half |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
Sauté onions, fennel and chopped garlic in 1 tablespoon olive oil. Add honey, one half the herbs and spices and season as vegetables begin to soften. Add 1 ounce water to moderate color. Cooking time: 10 minutes. Lay in baking dish. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a sauté pan on the bottom of a 400 degree oven. Turn peppers every few minutes to crisp skin. Total cooking time: about 10 minutes.
Place peppers in a plastic bag to loosen skin. When cool peel, skin, removed stem and seeds and cut into 1 inch squares. Slice remainder of vegetables (ends removed) less than ¼-inch thick and toss together with red peppers, 2 tablespoons olive oil, salt, pepper and remainder of herbs and spices. Tightly layer rows alternating vegetables over onion mixture.
Cover with aluminum foil and poke a few finger-sized holes in top. Bake at 350 degrees for about 90 minutes until vegetables are cooked. This recipe yields 4 to 6 portions.
Source: "CHEF DU JOUR - (Show # DJ-9577) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Richard Dowd
Converted by MM_Buster v2.0l.