Vegetable Millefeuille

	Gather all the necessary ingredients and wash the vegetables thoroughly.
	Dry the bell pepper with a paper towel, generously coat it with olive oil, and place it in a preheated oven at 200 degrees. Roast for 7 minutes.
	Peel the eggplant. Slice the zucchini and eggplant lengthwise into thin slices about 2-3 mm thick. Arrange these slices on a baking tray next to the pepper (in a single layer) and drizzle with a bit of olive oil. Bake the vegetables for another 6 minutes at the same temperature.
	Remove the roasted vegetables from the oven and let them cool slightly. Then, remove the seeds and membranes from the pepper and cut it into 4 pieces.
	Blanch the tomato: place it in boiling water for 1 minute, then cool it in ice water. Peel it and cut it into thin rings about 2-3 mm thick.
	Mix the finely chopped herbs with goat cheese, thoroughly combining them with a fork. Add half a clove of garlic, crushed.
	Take a suitable dish (like in the photo - a simple half-round bowl). Layer the vegetables, spreading the cheese mixture between each layer. Once the dish is full, place it in the freezer for 10 minutes.
	After 10 minutes, remove the dish from the freezer, turn it out onto a plate, and your vegetable millefeuille is ready to serve! If desired, sprinkle with grated Parmesan before serving. Bon appétit!