OK, now this might not be as involved as the "Parsley" dish but here it goes...
First you make a ratatouille = eggplant
, peppers, onion, garlic. For those of you completely unfamiliar, those are vegetables
. I also season with thyme, pepper and salt.
Layer Filo dough with olive oil and Parmesan cheese. About 8 to 10 sheets. I was a bit busy, so I didn't make the Filo this time.
Then I tucked the filo into a tart pan and added the ratatouille.
I added a layer of cheese. You can use Provolone, but I used Manchego this time. Then a layer of tomatoes and zucchini.
Then a final coat of olive oil and Parmesan and pepper.
Then cooked on the Primo Oval with diffusers for 1hr. at 350*.
It has to cool a bit to slice nicely and in the summer when I make it we often serve it at room temp. These days, room temperature is too darn cold, so we serve it warm.
Use the last shot.