| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Dujour09 |
6 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; split vertically, |
|
|
And sliced thin |
| 1 |
md |
Fennel; core and branches |
|
|
Removed; sliced thin |
| 6 |
|
Garlic cloves; peeled, smashed, |
|
|
And chopped |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Honey |
| 2 |
|
Red peppers |
| 1 |
md |
Eggplant; ends removed |
| 1 |
md |
Zucchini; ends removed |
| 1 |
md |
Yellow squash; ends removed |
| 4 |
md |
Plum tomatoes; ends removed |
| 1 |
ts |
Fennel seeds |
| 1 |
ts |
Dried or fresh chopped thyme |
| 10 |
|
Basil leaves; cut in half |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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 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. 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@netzero.net"
Recipe by: Richard Dowd
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”