For the vegetables:
2 medium eggplants, washed and sliced into thin rounds, placed into a medium bowl
3 large zucchinis, washed and sliced into thin rounds, placed into a separate medium bowl
1 sweet onion, peeled and sliced into thin rounds, placed into a small bowl
1 pound small portobello mushrooms, cleaned, destemmed, sliced into medium pieces, placed into a separate small bowl
3 bell peppers, yellow and red, washed, cored, and sliced into thin rings, placed into a large bowl
For the vinaigrette:
1/2 cup fresh lemon juice
2 small garlic cloves, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon honey
1/2 cup extra-virgin olive oil
1 teaspoon fresh or dried thyme, plus extra for garnish
Olive oil cooking spray
Preheat oven to 400 degrees F.
Prepare all of the vegetables according to the directions listed above, placing each veggie into its’ own bowl.
Add the vinaigrette dressing ingredients, lemon juice through thyme, into a small blender. Blend until smooth.
Pour vinaigrette into each vegetable bowl, making sure to have enough for all veggies. Toss each vegetable well with the vinaigrette.
Spray two rimmed roasting pans with olive oil spray. Layer all the vegetables, keeping them somewhat separate for easy preparation after the cooking, onto prepared roasting pans. Roast for about 50 minutes. Remove from oven and let cool.
In a large, round casserole dish, layer one slice of the eggplant, zucchini, and onion, repeating in a circle around the perimeter of the dish. Toss peppers together and place in the middle of the dish. Add mushrooms in a circle between the peppers and other veggies. Sprinkle with thyme. This can be served immediately at room temperature or stored in the refrigerator for a few days and brought to room temperature. Makes 20 ½-cup servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.