Preheat oven to 425°F. Line 2 baking sheets with parchment.
Blacken peppers on all sides over a gas flame or under the broiler. Place in plastic bag to steam for 10 minutes. Remove from bag and peel off as much skin as possible. Seed and cut into desired size.
Cut and prep vegetables to desired thickness using a mandolin, food processor or steady hands.
Spread vegetable slices on baking sheet and brush both sides with oil, salt and pepper. Bake as follows:
Portobello mushroom, about 5 slices per mushroom, 3 minutes per side
zucchini cut into 7 mm slices, 6 minutes per side
eggplant cut into 7 mm slices, 6 minutes per side
potato cut into 3.5 mm slices, 10 minutes per side
Baking times will vary depending on the thickness of each vegetable.
As vegetables come out of the oven place on a tray in groups for quick assembly. Can be prepared several hours in advance.
Assemble vegetable stacks on a cutting board or baking sheet as follows:
Place eggplant slice on a plate. Top with potato slice.
Spread ½ tablespoon goat cheese on each potato slice.
Top with tomato, roasted pepper and zucchini.
Finish with 1 portobello mushroom slice.
Cut long pieces of fresh rosemary. Pull leaves off bottom half of each piece and poke through the entire vegetable stack. Alternately use a long bamboo pick.