Recipe - Vegetable Bayaldi

1 lg Onion; split vertically,
And cut or sliced up thin
1 md Fennel; core and branches
Removed; cut or sliced up thin
6 Garlic cloves; peeled,
smashed,
And chopped
3 tablespoon Olive oil
1 tablespoon 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 teaspoon Fennel seeds
1 teaspoon Dried or fresh chopped thyme
10 Basil leaves; cut in half
Salt; to taste
Freshlyground 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 1/4inch 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 fingersized 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 # DJ9577) from the TV FOOD NETWORK"
S(Formatted for MC5): "07291999 by Joe Comiskey
joecomiskey@netzero.net"

Recipe by: Richard Dowd

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