In honor of our recent cold weather, this month’s recipe is cooked!

Serves 6 as a side dish
1 head of fennel
1 red bell pepper
3 zucchini
1 medium eggplant
1 onion
1/4 cup olive oil
1/2 tsp. hot chili powder
2 TB fresh herbs of your choice, such as parsley, oregano, thyme, rosemary, etc.,
chopped fine and blended with a little olive oil, lemon juice, garlic, and salt
Salt and pepper

Heat oven to 450 degrees. Slice all the veggies into 1/2 inch slices. Sprinkle the eggplant with a little salt and set aside for 15 minutes. Rinse the eggplant and pat dry. Toss all the vegetables in a mix of the olive oil, chili powder, and fresh herb mix, seasoning to taste with salt and pepper. Place in a shallow baking pan and cook for about 30 minutes or until a warm toasty brown.