Instructions: 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.

This recipe yields 4 to 6 portions.

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