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This recipe is perfect for making the most of your summer vegetables!
“It’s one of my favorites to make with all the loads of summer veggies. Enjoy!"
ricotta
parmigiano cheese
salt
red pepper flakes
eggplant
zucchini
bell pepper
cherry tomatoes
garlic
mozzarella cheese
basil
Grease the baking sheets and arrange the eggplant, zucchini, and garlic on the first baking sheet, then half of the tomatoes, bell peppers, and garlic on the other.
Drizzle the olive oil and rub it into the vegetable slices.
Mix the ricotta, parmesan cheese, and red pepper flakes in a bowl and season to taste.
Add a bit of olive oil and mix.
Roast the vegetables in the oven until slightly golden and flip halfway through cooking.
Remove the vegetables from the oven.
Layer half of the roasted eggplant, zucchini, peppers, and tomatoes in a baking dish.
Add spoonful of ricotta mixture over the vegetables and sprinkle half of the mozzarella. Add the basil over the top.
Repeat the process for the remaining ingredients.
Slice the vegetables evenly and uniformly!