Submitted by: Corinne Wallner
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 8
Layers of roasted vegetables. Make ahead of time and cut into wedges. Vegetables can be substituted based on availability and preference.
1 red bell pepper
1 yellow bell pepper
1 eggplant
1 zucchini
1 med. red onion
1 tsp. garlic
1 tbsp. coconut oil
1 dsh. sea salt
1/2 tsp. black pepper
Cook zucchini, onions, garlic & 1T coconut oil in a large sauté pan over medium heat until tender. Season with salt & pepper. Brush peppers with coconut oil, season with salt & pepper, and roar on a baking sheet for 30 to 40 minutes. Soft but not browned.
In a 6-inch cake pan, please each vegetable in a single layer. Begin with eggplant, then layer zucchini & onions, then all peppers, finish with the remainder of eggplant. Cover with a 6" round of parchment paper. Place another 6" pan over top and place a heavy object on top. Chill in refrigerator until chilled. Drain liquids and place on platter. Serve at room temperature
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