2 zucchini, cut into ¼” slices
1 red onion, cut in half lengthwise and sliced
1tsp minced garlic
Freshly ground Pepper
2 Red Bell Peppers, halved, cored and seeded
2 Yellow Bell Peppers, halved, cored and seeded
1 egglplant, unpeeled, cut into ¼” slices (1.5lbs)
1/2c Freshly Grated Parmesan Cheese
Preheat the oven t 400 degrees.
Cook the zucchini, onions, garlic and 2TBSP EVOO 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/pepper and roast on a baking sheet for 30-40 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”flat disk (another cake pan or bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet and chill completely. Drain the liquids, place on a platter and serve at room temperature.