Vegetable Bayaldi

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

Instructions

1. Saute onions, fennel and chopped garlic in 1 tablespoon olive oil.
2. Add honey, one half the herbs and spices and season as vegetables begin to soften.
3. Add 1 ounce water to moderate color.
4. Cooking time: 10 minutes.
5. Lay in baking dish.
6. Roast 2 red peppers rubbed with olive oil and lightly seasoned in a saute pan on the bottom of a 400 degree oven.
7. Turn peppers every few minutes to crisp skin.
8. Total cooking time: about 10 minutes.
9. Place peppers in a plastic bag to loosen skin.
10. When cool peel, skin, removed stem and seeds and cut into 1 inch squares.
11. 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.
12. Tightly layer rows alternating vegetables over onion mixture.
13. Cover with aluminum foil and poke a few finger-sized holes in top.
14. Bake at 350 degrees for about 90 minutes until vegetables are cooked.