Ingredients
For the Vegetable Layers
1 large eggplant, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
3 Roma tomatoes, sliced
1 red bell pepper, cut into flat pieces
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
For the Basil Herb Dressing
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, chopped
1 garlic clove, minced
Pinch of salt
Garnish
1/3 cup crumbled feta cheese
Fresh basil leaves
Toasted pine nuts (optional)
Balsamic glaze for drizzling
Instructions
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Arrange the eggplant, zucchini, tomatoes, and bell pepper pieces on the baking sheets. Brush both sides lightly with olive oil and season with oregano, thyme, garlic powder, salt, and pepper.
Roast for 18–22 minutes, turning halfway through, until the vegetables are tender and lightly caramelized. Allow them to cool slightly.
Meanwhile, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, basil, parsley, garlic, and a pinch of salt.
To assemble, place one eggplant slice on a serving plate. Top with a zucchini slice, tomato slice, and a piece of roasted bell pepper. Drizzle lightly with the herb dressing.
Repeat the layers 3–4 times to create a tall vegetable stack.
Sprinkle each mille-feuille with crumbled feta cheese and toasted pine nuts.
Finish with a light drizzle of balsamic glaze and garnish with fresh basil leaves.
