Roasted Vegetable Napoleons

Directions

1. 1
   Preheat oven to 450 degrees and brush 2 baking sheets with some of the olive oil.
2. 2
   Arrange as many vegetables as possible in one layer on sheets.
3. 3
   Brush vegetables with some remaining oil and season with salt and pepper.
4. 4
   Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned, 10 to 15 minutes.
5. 5
   Transfer vegetables as roasted to a tray, arranging them in one layer.
6. 6
   Roast remaining vegetables in same manner.
7. 7
   Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered.
8. 8
   Bring vegetables to room temperature before proceeding.
9. 9
   In a small bowl, stir together ricotta, thyme, and salt and pepper to taste.
10. 10
    Put 1 eggplant slice on a lightly oiled baking sheet.
11. 11
    Spread 1 tablespoon ricotta mixture over eggplant.
12. 12
    Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 tomato slices, and 2 zucchini slices.
13. 13
    Spread 1 tablespoon ricotta mixture over zucchini and top with 1 eggplant slice.
14. 14
    Make 3 more napoleons, using remaining vegetables, ricotta mixture, and mozzarella in same manner.
15. 15
    Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom.
16. 16
    Trim rosemary sprigs to 1 inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1 inch of leaves around top.
17. 17
    Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.