Prep 45 mins
Cook 30 mins
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
- 2 zucchini, cut into 1/4 inch slices
- 1 red onion, cut in half lengthwise and sliced
- 1 garlic, minced
- olive oil
- kosher salt
- fresh ground pepper
- 2 red bell peppers, halved, cored, and seeded
- 2 yellow bell peppers, halved, cored, and seeded
- 1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
- 1⁄2 cup freshly grated parmesan cheese
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
We all really liked this very much. It's beautiful, for one thing and so tasty! Even my husband, who can be weird about vegetables enjoyed it. I substituted portabello mushrooms (for no reason except that I had a hankering for portabellos) for the egglpant and mixed a little freshly grated fontina with the parmesan. I served it last night with flank steak and just had a wedge for lunch with spinach salad. I'll make this again and can imagine lots of possibilities. I made mine in an 8" springform, since that's the closest thing that I had; it worked just fine.
Beautiful dish. I did switch out portabellos for the eggplant as my friend who I made it for didn't like eggplant. It still turned out great. I did spread some goat cheese on top as I thought it needed some cheese and made a fresh basil vinaigrette, as was suggested by one of the reviewers.
It was great, I served it with some grilled cod and it was beautiful.
I made this a second time using the eggplant as the recipe calls for. And again it turned out perfect. I again spread some goat cheese on top just to finish it off and I love the basil vinaigrette on the side. I served this for a luncheon for one of the ladies I cook for, it was for 4 people and this was perfect. I served a cup of potato soup and this with some homemade bread. It is such a pretty and delicious dish and full of flavor.
I added some basil, spinach, and romano to the dish. Which raised the Fluids a little but with a firm push down and some dumping it set well. I love this dish.