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Category: Sides
Prep Time: Cook Time: Total Time:
2 large eggplants, sliced 1/4 inch thick
4 zucchini, sliced the long way, 1/4 inch thick
2 portobello mushroom caps, sliced
1 red & 1 yellow bell pepper, sliced
3 Roma tomatoes, sliced
2 onions, sliced and sauteed, grilled or caramelized
1/4 cup fresh breadcrumbs
1/4 grated Parmesan cheese
Olive oil & kosher salt
Fresh basil leaves or fresh thyme
Caramelized onions
Start by grilling your vegetables (you can even do this the day before). I use a little olive oil and kosher salt.
Spray an 8 inch springform pan with cooking spray and start layering. Start with the eggplant slices as your base, then the zucchini, mushrooms, then the peppers, then the tomatoes. Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs.
Repeat with the remainder of the vegetables. Sprinkle the top with the rest of the cheese, then the breadcrumbs. Drizzle with olive oil and bake for 30 minutes in a 400. Let cool about an hour before removing the sides of the pan. Using a sharp knife, carefully slice into individual pieces.
NOTES:
*Sometimes I like to serve with a cold tomato sauce along side, or a pesto.
*Also, grilled other vegetables that are in season like asparagus, roasted butternut squash, artichokes and spinach.
*Cover in a bottom and top crust from pastry puff dough.
*Also, instead of grilling tomotoes, I have used a couple of spoonfuls of marinara sauce between some of the layers and sprinkled with garlic herb seasoning. (If you do this, do not put in springform pan.)
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Category: Sides
Prep Time: Cook Time: Total Time:
2 large eggplants, sliced 1/4 inch thick
4 zucchini, sliced the long way, 1/4 inch thick
2 portobello mushroom caps, sliced
1 red & 1 yellow bell pepper, sliced
3 Roma tomatoes, sliced
2 onions, sliced and sauteed, grilled or caramelized
1/4 cup fresh breadcrumbs
1/4 grated Parmesan cheese
Olive oil & kosher salt
Fresh basil leaves or fresh thyme
Caramelized onions
Start by grilling your vegetables (you can even do this the day before). I use a little olive oil and kosher salt.
Spray an 8 inch springform pan with cooking spray and start layering. Start with the eggplant slices as your base, then the zucchini, mushrooms, then the peppers, then the tomatoes. Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs.
Repeat with the remainder of the vegetables. Sprinkle the top with the rest of the cheese, then the breadcrumbs. Drizzle with olive oil and bake for 30 minutes in a 400. Let cool about an hour before removing the sides of the pan. Using a sharp knife, carefully slice into individual pieces.
NOTES:
*Sometimes I like to serve with a cold tomato sauce along side, or a pesto.
*Also, grilled other vegetables that are in season like asparagus, roasted butternut squash, artichokes and spinach.
*Cover in a bottom and top crust from pastry puff dough.
*Also, instead of grilling tomotoes, I have used a couple of spoonfuls of marinara sauce between some of the layers and sprinkled with garlic herb seasoning. (If you do this, do not put in springform pan.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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