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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
1 large onion, split vertically and sliced thin |
1 medium fennel, core and branches removed, sliced thin |
6 cloves garlic, peeled, smashed and chopped |
3 tablespoons olive oil |
1 tablespoon honey |
2 red peppers |
1 medium eggplant, ends removed |
1 medium zucchini, ends removed |
1 medium yellow squash, ends removed |
4 medium plum tomatoes, ends removed |
1 teaspoon fennel seeds |
1 teaspoon dried or fresh chopped thyme |
10 basil leaves, cut in half |
salt and pepper to taste |
Directions:
1. Saute 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 saute 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 1/4 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.
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