*For each vegetable, the goal is to get about 25-30 slices
1 medium eggplant
2 medium (about 14 ounces) yukon gold potatoes
2 large beefsteak tomato
1 large red onion
1 medium to large zucchini
4 tablespoons extra virgin olive oil (with an optional extra drizzle)
1 teaspoon salt
2 tablespoons each: chopped fresh dill, fresh parsley, fresh basil
Preheat oven to 400°F
Cut all the vegetables into 1/8″ slices
In a large bowl, toss the potatoes, zucchini, and eggplant with 2 tablespoons olive oil and all the herbs
In a 12″ cast iron skillet, add 2 tablespoons olive oil to the bottom
Start layering all the vegetables – suggested order: potatoes, tomato, zucchini, red onion, eggplant….repeat in a circle and do another circle in the middle
Sprinkle the salt on top and drizzle with 1 tablespoon olive oil (optional)
Roast in the oven for 45-60 minutes, or when you can easily put a fork through the potato
Let rest for at least 5 minutes before serving.
Don’t worry if you have more slices of one vegetable, just layer them in.
The size of the vegetables will vary, this is part of assembling a dish like this.