1. Brush the vegetable slices lightly with olive oil. Place them on an indoor or outdoor grill that has been pre-heated. Grill until black lines appear. Remove from the grill and set aside.
2. Brush the bottom of a 9X13 casserole dish with olive oil.
3. Line the bottom of the dish with 4 tortillas spread out to cover as much of the bottom as possible.
4. Layer the grilled onions and red peppers onto the tortillas.
5. Place half of the ricotta, in spoonfuls, onto the vegetables, then sprinkle lightly with salt and pepper.
6. Pour 1/3 of a can of the enchilada sauce over this.
7. Add another layer of 4 tortillas.
8. Place the zucchini slices on top, evenly distributed. Drizzle with a little olive oil, then a light sprinkling of salt and pepper.
9. Spread 1 can of diced chilies onto this.
10. Sprinkle the cheddar cheese evenly over the top.
11. Place the remaining ricotta by spoonfuls onto the top.
12. Pour 1/3 of the enchilada sauce over the top.
13. Place the remaining 4 tortillas on top.
14. Pour the remaining enchilada sauce over the top, making sure to coat the tortillas evenly.
15. Sprinkle the Grana Pedano evenly on top.
16. Cover with aluminum foil and bake at 375 degrees for 15 minutes. Uncover and bake another 10 minutes.

- 1 red onion, sliced into 1/4 inch thick slices
- 1 large zucchini, sliced into 1/4 inch thick slices
- 1 red bell pepper, cored seeded and quartered
- olive oil
- salt
- pepper
- 12 corn tortillas
- 1 cup Ricotta cheese
- 2 15 oz. cans green enchilada sauce (mild, medium or hot , to your taste)
- 1 - 4 oz. can mild green diced chilies
- 1 cup sharp Cheddar cheese, grated
- 1 cup Grana Pedano cheese, grated (or any hard white cheese such as Parmesan)
- sour cream for garnish