Pete's Frootique's Roasted Vegetable

By The Canadian Living Test Kitchen

89 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	387387 cal
pro	18 g18g pro
total fat	25 g25g total fat
sat. fat	12 g12g sat. fat
carb	25 g25g carb
fibre	5 g5g fibre
chol	63 mg63mg chol
sodium	757 mg757mg sodium
% RDI:	-
calcium	4040 calcium
iron	1111 iron
vit A	2323 vit A
vit C	1313 vit C
folate	2424 folate

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Pete's Frootique of Bedford, N.S., in the greater Halifax area, is the brainchild of Pete Luckett, Canada's popular TV fruit-and-vegetable expert. As well as fresh produce, the large store includes a juice bar, a butcher, a specialty British food shop and European deli and lunch counters. Many meals-to-go can be ordered from the deli counter and some of the favourites are shepherd's pie, Greek spinach pie and this vegetable "lasagna," which includes no noodles but layers of tasty oven-roasted vegetables. You can, of course, add lasagna noodles if you wish or a layer of other roasted vegetables, such as red peppers.

Ingredients

2 eggplants , (2 lb/1 kg total)2 2eggplants, (2 lb/1 kg total)
3 zucchinis , (1 lb/500 g total)3 3zucchinizucchinis, (1 lb/500 g total)
1 red onion 1 1red onionred onions
4 4large portobello mushrooms, (1 lb/500 g total)
1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
2 tbsp butter 2 2tbsp tbspbutter
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
3 cups hot milk 3 3cups cupshot milk
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1-1/2 cups ricotta cheese 1-1/2 1-1/2cups cupsricotta cheese
1/2 cup grated Parmesan cheese 1/2 1/2cup cupgrated Parmesan cheese
1/4 cup chopped fresh basil 1/4 1/4cup cupchopped fresh basil
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1-1/2 cups shredded mozzarella cheese 1-1/2 1-1/2cups cupsshredded mozzarella cheese

Preparation

Cut eggplants crosswise into 1/2-inch (1 cm) thick slices. Slice zucchini and onion into 1/4-inch (5 mm) thick rounds.

Slice off mushroom stems and reserve for another use. With spoon, scrape off gills from bottoms of caps; discard. Slice caps into 1/2-inch (1 cm) wide strips.

In large bowl, toss together eggplants, zucchini, onion, mushrooms, oil, 1 tsp (5 mL) of the salt and pepper. Place on 2 rimmed baking sheets; roast in 375°F (190°C) oven until tender and lightly browned, about 1 hour. Let cool.

Meanwhile, in saucepan, melt butter over medium heat; add flour and cook, stirring, for 1 minute. Gradually whisk in hot milk; stir in remaining salt, nutmeg and cayenne. Bring to boil, stirring; reduce heat and simmer, stirring often, until thickened, about 5 minutes. Remove from heat. Stir in ricotta, half of the Parmesan cheese, half of the basil and the parsley.

Arrange eggplants over bottom of two 8-inch (2 L) square glass baking dishes; top with one-third of the sauce. Layer zucchini over top; cover with half of the remaining sauce. Layer with onion, mushrooms, remaining sauce, mozzarella and remaining Parmesan cheese. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 24 hours, or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator; add 10 minutes to covered baking time.)

Cover with foil; bake in 350°F (180°C) oven for 40 minutes. Uncover and bake for 20 minutes. Sprinkle with remaining basil. Let stand for 10 minutes before serving.

Source : Canadian Living Magazine: September 2003