Ingredients (use vegan versions):
- 1 large eggplant
- 1 zucchini
- 3 portabella mushrooms
- 1 jar roasted peppers
- 1 large ripe tomato
- 1 squash (any kind)
- 1 cup mashed potatoes or firm tofu in cubes
Directions:
Slice eggplant, zucchini, and squash the long way, thinly.
In a large salad bowl - line the edges with the eggplant,
then the zucchini, then the squash. If the the slices are
to long, let them hang over (it makes the finishing touches
really cool!), Then inside, place along the bottom the
roasted red peppers, and mushrooms. Then place your mashed
potatoes, OR your tofu cubes. With the vegetable slices
that are hanging over the dish - flip that back over the
inside of the cake...put a dish over the top, and flip the
cake into the dish, so the "bottom" is the "top" put in a
baking tray, and bake for 20 min.
Cut into slices, and eat as an appetizer!
Serves: 8
Preparation time: 30 min
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