Chef Patrick Shrupka,
Extremely easy to prepare, this casserole is perfect served at brunch, lunch or dinner.
2 eggplant, skin removed
2 bundles aparagus
5 bell peppers, varying colours
Olive oil, as needed
Salt & pepper, to taste
Non-stick cooking spray
1 small tub feta cheese
1. Preheat oven to 350°F.
2. Slice all vegetables and toss in olive oil to coat. Season with salt and pepper.
3. On a large baking sheet spread seasoned vegetables and grill
2 minutes each side. Cool to room temperature.
3. Into a 9×13 casserole dish sprayed with cooking spray, spread one layer of vegetables. Press vegetables down. Top with a layer of crumbled feta. Continue alternating layers until the dish is 3/4 full.
4. Bake for 25-30 minutes.
Yield 12 servings