Veggie Medley

This weekend I decided to experiment with all the fresh produce from the farmer's market and came up with such dishes as grilled portobello mushrooms topped with yellow tomato puree, Sicilian kale: kale sauteed with toasted pine nuts, golden raisins, garlic and chili pepper, and the creation I call my "vegetarian cassoulet":

Ingredients
Good olive oil
Minced garlic
1 block extra-firm tofu
Fagiole - giant white beans (from jar with tomato sauce/oil)
1/2 cipolla onion (large)
1 zucchini (large)
1 summer squash (large)
1 cousa squash (large)
1 eggplant (medium size)
Forest mushrooms (c. 1/2 cup)
1 tomato, roasted
Yellow tomato puree
Phyllo dough sheets, defrosted
Italian dried herb seasoning
Fresh basil, torn
Fresh parsley, chopped
Parmesan cheese
Red pepper flakes
Salt and pepper to taste

Method
1) Slice eggplant into 1" rounds and sprinkle with salt, setting in a bowl at room temperature to draw out the moisture.
2) Preheat the oven to 350 degrees and drizzle olive oil over the bottom of a 9x9" pan (size can be adjusted for a larger batch.)
3) Slice both squash and zucchini into rounds and grill - I used a grill pan but a proper grill would be great. Slice onion and saute in pan with olive oil and red pepper flakes, until translucent.
4) Remove onions from pan; dust salt off eggplant and dice into cubes. Saute eggplant with garlic and black pepper. Saute onions until browned.
5) In separate skillet, saute diced tofu until edges are crispy, turning so each side of the cubes are golden brown.
6) Begin to build casserole: lay sheets of phyllo dough in pan to cover bottom completely, drizzling olive oil over top. Lay grilled vegetables around on top, scattering sauteed onions, mushrooms and eggplants in between, and pieces of tofu and giant white beans at random. Season with herbs, salt and pepper. Mash roasted red tomato and spread dollops, and yellow tomato puree as well, over top of vegetables as ratatouille sauce. Grate parmesan cheese.
7) Next layer: place another layer of phyllo dough covering the vegetable mixture and repeat, covering with veggies, etc. at random. Layer until baking dish is full. Finish with layer of phyllo topped with grated cheese. In effect the dish is a sort of Greek lasagna, using phyllo rather than pasta and vegetables for the filling.
8) Bake for 25 minutes or until the edges are golden and crispy. Drizzle olive oil over top and garnish with fresh basil and parsley before serving. Serves 4.

This dish is so flavorful with many different vegetables that even the non-vegetarians won't miss the meat - it's hearty and packed with flavor in every bite. I served this vegetable entree with good fresh bread and a roasted red pepper white bean puree on the side (literally a red bell pepper roasted with salt, pepper, and olive oil, blended with cannelini beans) and finished the dinner party with homemade almond gelato for dessert (made from almond milk, light cream, and a dash of sugar and almond extract) topped with slivered almonds, for a perfect, light and refreshing, summer meal.