1 eggplant, sliced into ¼-inch slices
1 large red and 1 large yellow pepper, each cored and divided into four flat pieces
1 tomato, sliced into four ¼-inch slices
½ cup olive oil
Salt and freshly ground pepper
2 cups of your favorite cheese—goat, ricotta or mozzarella work well or Vegan substitute
4 rosemary skewers and 4 wood picks for garnish, approximately 5 inches each
For Chive Oil
1 bunch chives
1½ cups olive oil
¾ teaspoon salt
1. Preheat oven to 400º. Brush all sliced vegetables with a generous amount of olive oil on both sides; sprinkle with salt and freshly ground pepper. Place on cookie sheet that has been sprayed with nonstick oil or rubbed with some additional olive oil. Bake for approximately 10 minutes, checking frequently, until vegetables are soft and cooked but still hold their shape well. Remove vegetables from the cookie sheet and let cool on a separate plate.
2. When cool, layer vegetables and then cheese, starting with eggplant and ending with the tomato on top. Skewer with wood picks and reheat at time of serving in 375º oven for about 5 minutes until just warm. Remove wood picks, insert rosemary skewers and drizzle with chive oil.
3. Place chives in blender, drizzle in olive oil and blend until emulsified and chives are fully incorporated and oil is bright green and smooth. Add salt and blend again—taste and adjust seasoning. Chive oil will keep in the refrigerator for up to a week. Use leftovers as a salad dressing, or drizzle over cooked vegetables, etc.