- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 2 Organic Zucchini cut into 1/4 inch slices
- 1 Red onion sliced thinly
- 1 teaspoon Minced Garlic
- Olive Oil
- Salt and Fresh Ground Black Pepper
- 3 Fire Roasted Sweet Red Bell Peppers
- 3 Fire Roasted Chiles
- 1 1/2 pounds Eggplant cut into 1/4 inch slices
- 1/2 cup Parmesan Cheese
Directions
Preheat oven to 400 degrees.
In a large sauté pan heat oil over medium heat. Add zucchini, onions and garlic, cook until zucchini is tender, about 10 minutes. Season with salt and pepper.
Brush eggplant with 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, layer vegetables in a single overlapping layer, sprinkling parmesan cheese and salt and pepper 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 the rest of the eggplant.
Cover with a 6-inch parchment circle, then a 6-inch flat plate or disk weighted down with a heavy jar or can.
Place on baking sheet with sides (it will leak) and chill completely.
Drain the liquids, place on a platter and serve at room temperature. Cut into wedges like a cake.
