This dish is less about complexity and more about the aesthetics. It is one of the simplest dishes you can make since I used ready made tomato sauce but it looks beautiful when serving as a side dish for guests where each guest can get his/her separate stack. You can substitute the tomato sauce and instead make a gratin type of sauce or simply dress the cooked roasted vegetables with a yogurt, dill and garlic dressing. The secret is in slicing all the vegetables and mozzarella cheese into equally sized circles.
Ingredients: 1 large tomato sliced, 1 potato sliced, 1 red pepper sliced, 1 eggplant sliced (I had to use zucchini since my grocery store ran out of eggplants. Bummer), 1 large ball of mozzarella cheese sliced, 1 cup tomato sauce, 1/2 cup grated Parmesan cheese, salt, pepper and Italian seasoning to season, olive oil to drizzle the vegetables
Preheat oven to 350. Begin by arranging all the vegetables in a circle. Make sure to create a reoccurring pattern. I had the order of tomato, zucchini, pepper, mozzarella, potato but it really doesn’t matter as long as you follow one order throughout.