- 1/2 cup olive oil, plus extra for oiling pans
1 (1-pound) globe eggplant, stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 pound zucchini , stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
1 1/2 pounds yellow squash , stem and bottom ends trimmed, cut lengthwise into 1/4-inch slices
Salt and freshly ground black pepper
10 ounces soft, mild goat cheese
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 large red bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 16 ounces fresh spinach, washed, stems removed, then blanched, squeezed dry, and coarsely chopped
2 large yellow bell peppers (about 1 pound), roasted, cored, seeds and skins removed, cut into 3 or 4 large pieces
1 recipe Sun-Dried Tomato Sauce, recipe follows
Toasted croutons, for serving
1 cup tightly packed sun-dried tomatoes (not oil packed), reconstituted in hot water and drained
1 teaspoon balsamic vinegar
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon freshly ground black pepper
1 1/4 cups extra-virgin olive oil