A variation on my summer casseroles, this dish roasts summer’s prolific vegetables in layers, which when served looks a bit like lasagna without the noodles. The eggplant, the first layer on the bottom of the pan, softens and then browns while the red onion caramelizes and the potatoes crisp on top.
Ron Borba of Borba Farms, a family farm in Aromas that produces glorious organically grown produce sold at many San Francisco Bay Area farmers’ markets and beyond, shared this recipe with me.
Summer vegetable “lasagna”
- Olive oil
- Eggplant, sliced 1/2-in. thick
- Sweet red onion, sliced 1/4-in. thick
- Summer squash, such as zucchini, patty pan, or Mediterranean, sliced 1/4-in. thick
- Spicy or sweet peppers, sliced into rounds
- Yellow-flesh potatoes, sliced 1/4-in. thick or in half if small
- Heat oven to 400° F. Oil a baking pan that has sides about 2 in. high.
- Layer sliced vegetables: eggplant, onion, squash, pepper, and potato. Drizzle olive oil on potato slices if you like. Season with salt and pepper.
- Bake uncovered until soft all the way through and eggplant bottoms and potato tops are browned.