1. Preheat oven to 400F. Saute onion, garlic and red pepper in 2 tablespoons oilive oil in a skillet 10 minutes. Place in bottom of shallow gratin dish.
2. Arrange sliced vegetables standing up in concentric circle in dish, filling all the gaps with vegetables. Sprinkle with salt and pepper. Drizzle with a rich balsamic vinegar and oilive oil. Sprinkle with 1/2 cup Parmesan cheese. Cover with foil or parchment paper and bake 45 minutes. Remove from oven, dot with goat cheese, sprinkle with remaining Parmigiano-Reggiano and bake, uncovered 10-15 more minutes until browned and juices are bubbling. Serve as a side to chicken or beef, or as a main dish with burrata cheese, pasta or bread. Serves 4-6
Inspiration from the blog victoriamcginley.com