4 capsicums, cleaned and cut into quarters
1 large eggplant, cut into 1 cm discs
3 large zucchini cut into even strips lengthways (4 strips for each zucchini)
3 large red onions, peeled and cut into thick, round slices slices
2 tomatoes cut into round slices
6 sheets of Antonious Thick Fillo pastry
olive oil spray
3 tbsp good quality basil pesto
Preheat your oven to 180 deg C.
Drizzle a little olive oil over the capsicum quarters and place in a baking tray and cook until roasted (approx 40 mins).
Whilst the capsicums are roasting, spray a little olive oil on each side of the eggplant slices and cook in a grill pan on a high heat. Cook on each side for 2 mins, plate them and set aside.
Repeat this procedure for both the zucchini and the onions. The zucchini will need approx.. 3 mins each side and the onions 2 mins. Be sure that the vegies do not over cook and become too soft.
Spray a non stick 20cm springform tin with a little olive oil and set aside.
Prepare the pastry by spraying each piece with olive oil and place one fillo sheet on top of another to form a star shape. Press into springform tin, allowing the excess fillo to hang on the sides.
Begin layering the pie by spreading one tablespoon of pesto on the base and then laying the roasted capsicum slices to fit neatly. Repeat with the eggplant slices and then spread one more tablespoon of pesto. Follow with the onions as your next layer, then the chargrilled zucchini finishing with the freshly, cut tomatoes on top. Add the final layer of pesto and proceed to fold in the overhanging fillo to form the pie.
Brush the top with a little extra olive oil and cook in the oven for 40 mins or until golden.
Allow to cool in the tin for 5 mins before removing and then let it rest for at least half an hour. Remove the base of the tin and serve warm with fresh salad.
This can be enjoyed at room temperature the next day also.