Grilled Italian Vegetables and Mascarpone Loaf

by Bill St. John

Serves 6-8

3 eggs, lightly beaten
1/4 cup grated Parmigiano-Reggiano cheese
1/3 cup mascarpone cheese
1 cup sifted flour
2 tablespoons extra virgin olive oil
1 8-ounce package Il Grilliatore Grilled Peppers
1 8-ounce package Il Grilliatore Grilled Zucchini
1 8-ounce package Il Grilliatore Roasted Tomatoes

Mix together well the eggs, cheeses, flour and olive oil. Lightly oil and flour a 4x8-inch loaf or baking pan (or line it with parchment paper, itself laid over a light oiling). Begin layering the vegetables and the liquid mixture, assorting the vegetables one with the other, and generously spooning some of the liquid mixture in between the layers, finishing with the liquid mixture smoothed over the top. Bake uncovered in a preheated 350-degree oven for 45-50 minutes or until set. Remove from the oven and let cool for at least 15 minutes before turning it out and slicing it crosswise for serving. Note: the Il Grilliatore vegetables come lightly salted and seasoned but you may wish to add more seasoning as you layer the dish, for example dried herbs such as oregano or thyme, or more salt and grinds of black peppercorns. Also, if the top of the loaf begins to brown overly during the baking, loosely cover the baking pan with a sheet of aluminum foil.