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2 zucchini, cut into 1/4" slices
Preheat the oven to 400°F.
Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat 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" round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each layer 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" round of parchment paper or waxed paper. Place a 6" 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.
Note by Ina Garten: "Paul Hodges invented this recipe at Barefoot Contessa, and it was an immediate hit. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful."
Posted by Ruth Baks
Nutritional Info Per Serving: N/A
1 red onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
Good olive oil
Kosher salt
Freshly ground black pepper
2 red bell peppers, halved, cored and seeded
2 yellow bell peppers, halved, cored and seeded
1 eggplant (1-1/2 pounds), unpeeled, cut into 1/4" slices
1/2 cup freshly grated Parmesan cheese