• Preheat the oven to broil.

Roast the Veggies

• Wash, then cut the Summer Squash lengthwise into slices 1/4" or less (or use mandoline for thinner if you want). You don't want paper thin. See photos.
• Cut yellow peppers in half, remove seeds, wash.
• Wash potatoes and slice in 1/8-1/4" slices from the whole (or half the potatoes first if they are as big as a fist, with the goal being thinnish slices that will fit in the loaf pan as a layer easily).
• Place pepper halves, cut side down on sheet pan, and lay summer squash pieces on sheet pan as well, so there is no overlap of vegetables
• Toss veggies with olive oil (may not need entire tablespoon). You just want to use your hands to rub oil all over the veggies but they only need a very light coating and if you want you don't have to add any, but they may stick to pan, depending on the type of pan.
• Roast under broiler (2nd row down from top) for approximately 15 minutes until you see some charring on the peppers. Let cool. Change oven temp to 425.
• pull off what yellow pepper skin comes off easily (but no need to be fussy).

Mix Ricotta mixture

• Whisk eggs, ricotta and half of the herbs and scallions together

Layer the ingredients in the loaf pan

• Spray pan with a tad of olive oil, more so if using glass (I used no-stick pan).
• Lay one layer of potato slices and 2 oz of feta, then a sprinkle of scallion and herbs.
• Start alternating layers of summer squash, egg/ricotta, yellow pepper, egg/ricotta twice, ending with egg/ricotta. Top with final layer of feta and potato
• Bake in 425 degree oven for 30 min. I placed under broiler for a couple minutes to get a browner top. You can choose what you like.