Tower of Roasted Vegetables

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1 eggplant, sliced 1/2-inch thick
1 red onion, sliced 1/4-inch thick
1 zucchini and/or yellow squash, sliced 1/4-inch on the bias
1 potato, sliced 1/4-inch thick
5 roma tomatoes
1 cup ricotta
1 fresh mozzarella ball, sliced 1/4-inch thick
salt and pepper
olive oil
10 rosemary sprigs

Brush the vegetable slices with olive oil and season with salt and pepper. In batches, roast the vegetables at 400 for 5-20 minutes (depending on the vegetable). Starting with the eggplant as the base of each tower, layer seasoned ricotta, onion, potato, zucchini, mozzarella, and end with the tomato. Skewer each tower with a rosemary sprig. Heat at 400 for 10 minutes.

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