• 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


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