Ingredients

4 yellow bell peppers, halved lengthwise, stemmed, and seeded

5 to 6 tablespoons olive oil, divided

6 garlic cloves, thinly sliced

2 pounds yellow squash (4 medium), sliced diagonally 1/2 inch thick, divided

1 pound red onions (2 medium), cut crosswise into 1/3-inch-thick rounds

3 tablespoons red-wine vinegar

1/2 cup grated Parmigiano-Reggiano

1/3 cup chopped basil

• Equipment: an 8- to 9-inch springform pan

• Garnish: Parmigiano-Reggiano shavings and basil leaves

Description

What You Have Here—sun-gold Bands Of Decoratively Arranged Vegetables And Clear, Immediate Flavors Enriched With Parmigiano-Reggiano—is An...

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