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Roasted Vegetable Napoleons
Yield: 6 servings

1/2 cup olive oil
1 pound eggplant cut crosswise into 1/3" thick slices
1 1/4 pounds zucchini cut crosswise
4 large plum tomatoes (about 1 1/4 lb) cut lengthwise into 1/3" thick slices
2 medium red onions cut into 1/3" thick slices
1 pound red potatoes cut into 1/3" thick slices
3/4 cup ricotta cheese
1 1/2 teaspoon thyme leaves, chopped
1/2 pound Mozzarella cut into 6 slices each 1/4-inch thick
6 rosemary sprigs

Preheat oven to 450 F.and brush 2 baking sheets with some of the
olive oil. Arrange as many vegetables as possible in one layer on
sheets. Brush vegetables with some remaining oil and season with
salt and pepper. Roast in middle and lower thirds of oven, switching
positions of sheets in oven halfway through roasting, until just
tender and lightly browned, 10-15 min. Transfer vegetables as
roasted to a tray, arranging them in one layer. Repeat with remaining
vegetables. Vegetables may be roasted 1 day ahead, cooled completely,
and chilled, layered between sheets of plastic wrap on trays and
covered. Bring to rooms temperature before proceeding. In a small
bowl stir together ricotta, thyme, and salt and pepper to taste.

Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1
Tablespoon ricotta mixture over eggplant. Cover ricotta mixture
with 2 potato slices and layer with 2 zucchini slices, 1 onion
slice, 1 mozzarella slice, 2-3 tomato slices, 2 zucchini slices,
and 1 onion slice. Spread 1 Tablespoon ricotta mixture over onion
and top with 1 eggplant slice. Make 5 more Napoleons using remaining
vegetables, ricotta mixture, and mozzarella. Insert a metal or
wooden skewer through center of each Napoleon to make a hole from
top to bottom. Trim rosemary sprigs to 1-inch taller than Napoleons
and remove bottom leaves from each sprig, leaving about 1-inch of
leaves around top. Insert 1 sprig into each Napoleon and bake in
middle of oven for 5 min, or until mozzarella is melted and vegetables
are heated through. Serve with orzo.

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