PREPARATION:

1. In a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Brush zucchini, eggplant and yellow squash slices with olive oil mixture. Grill until soft, about 5 minutes.
2. Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add remaining 2 teaspoons minced garlic and sauté until fragrant. Add chopped button mushrooms and sauté until tender, 5 to 10 minutes. Set aside. In a bowl, combine ricotta, oregano, and basil. Set aside.
3. Line the bottom of a baking dish with half of the grilled zucchini, eggplant and squash slices. Top with half of the pesto and then spread the ricotta cheese over. Top ricotta mixture with the sautéed chopped mushrooms. Arrange Portobello slices over top and then sprinkle with half of the mozzarella. Top with remaining zucchini, eggplant and squash slices. Spread remaining pesto over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

For the Roasted Red Peppers

1. Set oven on broil. Place peppers, on foil-lined baking sheet. Broil peppers until skins are bubbly and blackened, turning as skin blisters. Remove peppers from broiler and place in paper bag. Let stand 20-30 minutes or until peppers are cool enough to handle. Remove the stem, seed and skin. Cut into strips.

For the Roasted Garlic

1. Turn oven down to 400 degrees F. Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves. Drizzle with 1 tablespoon olive oil, salt and pepper. Wrap garlic head in foil and bake for 45 minutes or until garlic is soft. Remove garlic head from oil, reserve oil. Press to remove garlic paste from the individual cloves.

For the Pesto

1. In food processor bowl or blender container, combine roasted pepper, garlic paste, pecans, cheese, black pepper and salt. Cover and process with several on-off turns until smooth. Drizzle in olive oil until a paste consistency is reached. When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container. Stir in thyme.

   Editor's Note: Look for organic cheese and organic, locally-grown ingredients when possible.

2. This recipe was featured in the Behind the Scene with Emeril Green Episode of Emeril Green.