Bring a medium saucepan of water to a boil. Prepare an ice bath. Cut a small X into the bottom of the tomatoes. Blanch the tomatoes for 45 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath and let cool completely, then drain. Using a paring knife, peel and throw the tomato skins into a pan for later

Using a very sharp knife, cut the blanched tomatoes into 1/8-inch slices. Using a mandoline, slice all of the vegetables. Put the non equal sized and end bits in the pan

Cut and add the garlic and onion and start sweating down slowly on a low to medium heat add herbs and spices

Turn a stovetop gas burner to high and place the bell peppers on the grate over the flame. (Alternatively, place the peppers on a rimmed baking sheet and broil on high heat.) Blacken the pepper on all sides. Remove the peppers from the flame (or oven), place in a bowl and cover with plastic wrap. Let the peppers steam for 5 minutes, then peel them and discard the stems and seeds. Place into a blender for later

Add the lime and tomato paste cook for a further 3-5 minutes then add to blender, slowly add stock untill a smooth sauce

Add a thin layer of the roasted pepper mixture to a shallow casserole and spread it across the bottom evenly. Starting with a slice of eggplant, followed by a slice of tomato, a slice of yellow squash and a slice of radish then zucchini then yellow Radish, begin layering the sliced vegetables around the outer edge of the casserole like shingles, leaving about 1/4 inch of overlap between slices. Once the outer ring is complete, create another layer inside that one and repeat till done

Drizzle with 1 tablespoon of oil and season with salt and pepper. Cut a piece of parchment paper the size of the casserole and place it on top of the vegetables. Roast for about 1 hour and 30 minutes; remove the parchment after about 1 hour and 10 minutes of cooking. The vegetables should be completely softened but still hold their shape.

Place a ring mold in the center of a large plate and fill it with vegetables stacked vertically. Place a layer of vegetables staggered horizontally over the top, then slowly remove the ring mold. Combine 1 tablespoon of the red pepper sauce from the bottom of the casserole with 1 tablespoon of oil, then drizzle it in a circle around the outside of the vegetable stack. Garnish with the parsley and serve.