At first glance, you may think that these vegetables are overcooked to death. Long slow roasting though allows the individual flavors to intermingle. The potatoes are meltingly tender without becoming mushy, the onions are marvelously sweet and the spices have mellowed. The smoked cheese adds a meaty quality so although this is a great side dish for grilled poultry and pork, it is also substantial enough to satisfy a hearty vegetarian appetite.
2 large onions, thinly sliced
2 large garlic cloves, minced
3 Tbs. extra-virgin olive oil
1 lb. yellow zucchini, cut in 1/3-inch rounds
½ lb. small red potatoes, scrubbed, sliced into ¼-inch rounds
3 large ripe tomatoes, cored and coarsely chopped
1 each red and green bell pepper, cored, seeded and cut into 1-inch squares
1 Serrano pepper, seeded and minced…(use your Chilepenos)
6 ozs white mushrooms, sliced ¼-inch thick
1 Tbs. each fresh thyme and basil leaves
¾ cup white wine
4 ozs smoked mozzarella, shredded
½ cup Parmesan, freshly shredded
Heat oven to 350 degrees. Oil a roasting pan and place onions and garlic in pan.
Add olive oil and coat the vegetables. Cover with foil and roast for 30 minutes.
Remove and add remaining ingredients except cheese. Cover again and bake or 45 minutes. Cover and roast for another 45 minutes.
Remove cover, sprinkle with cheese and bake for 20 minutes or until cheese has melted. Serve hot or just slightly warm.