LAYERED ROASTED VEGETABLES

Ingredients :

½ cup olive oil

1 lb 2 oz (500 g) eggplant cut crosswise in 1/3-inch slices (½ cm)

1 ¼ lb (600 g) zucchini cut crosswise in 1/3-inch slices (½ cm)

4 – 6 tomatoes cut in 1/3-inch (½ cm) slices

2 – 3 large onions cut in 1/3-inch slices (½ cm)

1 cup ricotta cheese

1 ½ teaspoon fresh thyme, finely chopped (dry thyme can be used)

12 oz (350 g) Mozzarella cheese sliced 1/3-inch thick (½ cm)

8 -10 rosemary sprigs

Salt

Pepper

Preparation:

Preheat oven to 450”F (200°C). Brush 2 baking sheets with olive oil.

Arrange vegetable slices in one layer on baking sheets. Brush them with olive oil and season with salt and pepper. Roast in oven for 10 or 15 minutes or until soft. Switch position of sheets in oven half way through roasting. Remove from oven and cool. Roast remaining vegetables in the same manner.

If roasting vegetables 1 day ahead, keep refrigerated, layered between sheets of plastic wrap and covered. Bring vegetables to room temperature before proceeding.

Stir together ricotta with thyme in a small bowl and season with salt and pepper.

Lightly brush a baking sheet with olive oil. Place 1 large eggplant slice and spread slice with ricotta mixture. Cover ricotta with 2 or 3 slices of zucchini; continue with 1 onion slice, 1 Mozzarella slice and 2 to 3 tomato slices. Repeat zucchini (2 slices), and 1 onion slice. Spread ricotta mixture again and top with 1 eggplant slice.

Make 7 more towers using remaining vegetables. Insert a metal skewer through the center of each tower to make a hole and insert a thyme sprig.

Bake in oven at 350°F (180°C) for 15 minutes or until vegetables are heated and Mozzarella is melted.

Vegetables can also be prepared in a greased glass ovenproof mold. Layer vegetables in the same order. Top with an eggplant layer. Sprinkle shredded Mozzarella cheese over eggplant. Slice cherry tomatoes and place them on top 3 ½-inch (7 or 8 cm) apart. Insert a small thyme sprig in the center of cherry tomatoes.

8 – 10 servings

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