BAKED VEGETABLE MEDLEY
This dish is great any season of the year.
Use canned tomatoes when good fresh ones are not available,
Typically, the other vegetables are available fresh all year.
Add mushrooms to the mix if desired.
1 large onion, thinly sliced
1 medium fennel bulb, sliced thin
6 cloves garlic, minced
3 tablespoons olive oil
2 red bell peppers, roasted and peeled
1 medium eggplant, sliced 1/2 inch
1 medium zucchini, sliced 1/2 inch
1 medium yellow squash, 1/2 inch
6 medium plum tomatoes, peeled and diced
10 basil leaves, torn in pieces
Salt and pepper to taste
Lightly saute onions, fennel, and garlic in olive oil.
Combine prepared vegetables and herbs in a large bowl and toss with sautéed vegetables
And oil. Sprinkle with salt and pepper and a mix of dried Italian seasoning.
In a glass baking dish, tightly layer alternating rows of vegetables.
Cover the dish and bake in preheated 350 oven for an hour.

Yield: 4 to 6 portions