Although we don't have a true fall here — no forests full of leaves turning bright yellow, orange and gold — I do enjoy the produce of late summer and early autumn. At the market, I choose the following vegetables for a baked dish to celebrate the season: bright yellow squash, red and orange peppers, and crisp light-green fennel. This dish is a great alternative to grilled vegetables, because all you have to do is cut, spray, season and bake.

It's the fennel, along with a Greek seasoning blend and garlic, that give this dish its unique flavor. Most of the fennel being sold in supermarkets is the finocchio or Florence variety. This type of fennel has an enlarged pale-green bulb at the end of the plant, topped with a delicate spray of leaves, which resembles dill. Because of its pungent licorice flavor, the bulbs are often labeled as "anise." But do not confuse fennel with the true seed spice, which also produces a licorice taste and aroma. Even if you're not particularly fond of licorice, try a little fennel in your next stir-fry or vegetable medley; the flavor is subtle and the crunchy texture adds interest.

Every part of the fennel plant is edible. Fennel also belongs to the umbellifereae family. Its cousins, including dill, parsley, carrots and coriander, share its combination of healthful phytonutrients. In addition to these antioxidants, it is an excellent source of vitamin C and fiber.

GREEK SEASONED ROASTED VEGETABLES