Millefeuille of Vegetables

Ingredients:

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, sliced
• 1 cup ricotta cheese
• 1/4 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant, zucchini, red pepper, yellow pepper, and onion in a single layer on a baking sheet. Drizzle with olive oil and sprinkle minced garlic, salt and pepper on top.
3. Bake vegetables in the preheated oven for about 20 minutes, or until they are tender. Remove from the oven and let them cool for 10 minutes.
4. In a small bowl mix together the ricotta cheese, grated parmesan, salt, and pepper.
5. Line a small baking dish with parchment paper. Lay the vegetables in alternating layers with the ricotta mixture. Keep layering until the vegetables and ricotta mixture is used up. Top with grated parmesan.
6. Bake in the preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve hot.

Verdict:

Millefeuille of vegetables is a delicious vegetarian recipe that’s also healthy and easy to prepare. This dish is a great way to incorporate vegetables into your meal, and it’s perfect as a main course or as a side dish. With its layers of tender roasted vegetables and creamy ricotta cheese, it’s both delicious and satisfying.

Serving suggestions:

The millefeuille of vegetables can be served hot as a main dish, or it can be served as a side dish alongside grilled meats or fish. You could also slice it into smaller pieces and serve it as an appetizer or a light lunch. Serve with a side of crusty bread or a green salad for a complete meal.