Yield: 6 servings
|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|
|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
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