For marinade mix olive oil, white wine vinegar, grated garlic. Chop the herbs. Eggplant, zucchini and tomatoes (take hard to was less the juice) cut into 1 cm thick, onion - half rings. Fold the vegetables in a bowl, pour the marinade, season with salt and pepper. And leave to marinate for 10-15 minutes. (Onion is better to marinate in a separate bowl in the future. when frying, it will be more convenient) While the marinated vegetables, peppers put on the grill in the oven under the grill to 240 degrees, allow to char on all sides, and immediately put into the package for ten minutes. Then peel the skin, clean the seeds, cut into strips. Portions fry in a grill pan (without oil) the onion, eggplant, zucchini and tomatoes. Every kind of vegetable is better for frying separately, as the degree of readiness is different for everyone. All preparatory work is over, we begin to assemble the casserole. In overborne form the first layer of the stacked eggplant. Season with salt and pepper. Sprinkle with chopped greens.

The following are a layer of zucchini (zucchini), season with salt and pepper. For the zucchini spread and grilled onions.

For onion - pepper.

Pepper lay the sliced mozzarella (or you can just tear it with hands)

Mozzarella place the tomatoes, season with salt and pepper (if needed), grate the Parmesan (another hard cheese) or cut into thin slices using a mandolin.

Form cover with foil and put in preheated to 180-200 degrees. the oven for 30-45 minutes, depending on how much alert You want to the vegetables. Vegetables are "crunchy" for 30 minutes and softer in 45 minutes. At the end of baking for 5 minutes, remove foil and let cheese brown. This casserole is great as a standalone dish or as a side dish, e.g. fish.

[img]http://www.povarenok.ru/images/users/10_05_11/432336.jpg[/img]

[img]http://www.povarenok.ru/images/users/10_05_11/432337.jpg[/img]