A delicious millefoglie made with eggplant, zucchini, and tomatoes, seasoned with garlic, lemon zest, and olive oil, garnished with parsley. It is a quick, flavorful dish perfect for showcasing fresh vegetables.
1: Slice the eggplant, zucchini, and tomatoes.
2: In a bowl, mix garlic, lemon zest, salt, pepper, and olive oil.
3: Layer the sliced vegetables alternately.
4: Drizzle the seasoning mixture over the layered vegetables.
5: Let it rest in the fridge for 2 hours before serving.
