2 zucchini, cut into ¼ inch slices
1 red onion, cut in half lengthwise and sliced
1 tsp minced garlic
2 red bell peppers, halved, cored, and seeded
2 yellow or green bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into ¼ inch slices
½ cup grated Parmesan
Preheat the oven to 400 degrees.
Cook the zucchini, onions, garlic, and 2 tablespoons of olive oil in a large sauté pan over medium heat for 10 minutes until zucchini is tender. Season with salt and pepper. Brush the peppers and eggplants with olive oil and season, and roast on a baking sheet for 30 to 40 minutes, until soft and browned.
In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each layer. Begin with half of the eggplant, and then layer half of the zucchini and onions. Then layer all of the peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with a 6-inch round of parchment or waxed paper. Place a 6-inch flat disk (the bottom of another cake pan) on top and weigh it with a heavy jar. Place on a baking sheet (it will leak) and chill completely. Drain the liquid, place on a platter, and serve at room temperature.
Source: The Barefoot Contessa