Roasted Vegetable Napoleons
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Olive oil |
| 1 | lb | Eggplant; cut crosswise into eight 1/3-inch thick slices |
| 1 | lb | Zucchini; cut crosswise into 1/3-inch-thick slices |
| 2 | lg | Plum tomatoes (about 1 pound), cut lengthwise into 1/3-inch thick slice |
| 1 | lg | Red onion; cut into four 1/3-inch thick slices |
| 1/2 | lb | Medium red potatoes; cut into 1/3-inch thick slices |
| 1/2 | c | Ricotta |
| 1 | ts | Chopped fresh thyme leaves |
| 1/3 | lb | Mozzarella; cut into four 1/4-inch thick slices |
| 4 | Fresh rosemary sprigs |
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