I USED SUMMER SQUASH, ZUCCHINI, EGGPLANT, AND ASSORTED PEPPERS, AND ONIONS. YOU CAN USE ANY VEGETABLE YOU LIKE.

CUT VEGETABLES ON THE BIAS (ON AN ANGLE) PLACE IN BOWL, DIZZLE WITH OLIVE OIL

SALT AND PEPPER AND ITALIAN SEASONING.

PLACE ON SHEET PAN AND ROAST IN 350 OVEN FOR 35 TO 40 MINUTES, STIR ONCE. COOK UNTIL VEGETABLES STRAT TO BROWN.

RICCOTA MIXTURE:

1 CONTAINER RICCOTA (1 POUND)

2 EGGS

CHOPPED PARSLEY

SALT AND PEPPER

PUT SOME TOMATO SAUCE IN BOTTOM OVEN PAN, PLACE FRESH TOMATO, SPINACH OR PLAIN PASTA DOWN, LAYER SOME OF THE VEGETABLES, SPREAD RICCOTA MIX SPRINKLE WITH PARM CHEESE OR SLICES OF PROVALONE. REPEAT PROCESS, TOP WITH RICCOTA MIS AND PARM OR PROVALONE.

BAKE IN 350 OVEN 40 TO 45 MINUTE OR UNTIL HOT AND BUBBLEY.

LET REST FOR 15 MINUTES BEFORE SLICING.

ENJOY

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1 SHALLOT MINCED

2 TBSP BUTTER

1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)

1/2 TO ¾ CUPS HEAVY CREAM

½ CUP WHITE WINE

SALT AND PEPPER TO TASTE

PROCEDURE

SWAET SHALLOTS IN BUTTER UNTIL SOFT

ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED

ADD WINE AND REDUCE BY HALF

ADD CREAM AND REDUCE UNTIL THICKEND

SEASON TO TASTE

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