Roasted Vegetable Pie

2 zucchini, cut into 1/4 inch slices (sometimes I skip zukes and double up on the other veggies I like more)

  • 1 red onion, cut in half lengthwise and sliced

  • 1 teaspoon minced fresh garlic

  • 2 tablespoons extra virgin olive oil, plus another few tablespoons for brushing veggies

  • Kosher salt

  • Freshly ground black pepper

  • 2 red bell peppers, halved, cored, seeded

  • 2 yellow bell peppers, halved, cored, seeded

  • 1 eggplant, unpeeled, cut into 1/4 inch long slices

  • 1/2 cup freshly grated Parmesan cheese or a combination of pecorino and parmesan.

  • 1. Preheat over to 400 F.
    2. In a large saute pan, place 2 tablespoons of the olive oil and cook the zucchini, onions, garlic for 10 minutes or until tender. Season with salt and pepper.
    2. Brush the bell peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30-40 minutes, until soft, but not browned.
    3. In a rectangular cake pan covered with parchment paper place each vegetable in a single overlapping layer, sprinkling cheese, salt and pepper to taste, between each layer of veggies. 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.
    4. Cover the top of the veggies with the wax paper. Place two heavy cans on top so that it is sitting right on top of the veggies.

5. Place in the fridge to set for 24 hours.

Clarissa Llenza