Recipe courtesy of Richard Dowd
Show: Chef Du Jour
Save Recipe Print
Total:
2 hr
Prep:
15 min
Cook:
1 hr 45 min
Yield:
4 to 6 portions
Level:
Easy

Ingredients

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword