Tiella

Ingredients:

1 onion, peeled and sliced
1 eggplant, sliced
2 zucchinis, sliced lengthwise
2 red peppers, roasted and peeled
2 tomatoes, sliced
3 potatoes, sliced
olive oil
salt and pepper
1 teaspoon oregano, parsley and basil, minced
1 clove garlic, minced (optional)
3/4 cup vegan parmesan cheese

Saute onion slices in a skillet until they are soft and begin to brown. Season with salt and pepper.

Brush eggplant, zucchini, and potatoes with olive oil and broil until golden. Flip over and broil again until golden.

Meanwhile mix 1/2 cup olive oil, garlic, basil, parsley, oregano, salt, and pepper.

Lightly grease springform pan. Layer potatoes on the bottom. Brush with oil mixture and sprinkle with cheese. Layer the rest of the vegetables brushing with oil and topping with cheese in between each layer. Finish with a layer of potatoes.

Bake for 30 minutes at 375. Cover the top with foil if it starts to brown prematurely. Cool to room temperature before serving.