Layered Roast Summer Vegetables Recipes

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LAYERED VEGETABLE TORTE



Layered Vegetable Torte image

Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.

Provided by Mark Bittman

Categories     dinner

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

Steps:

  • Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
  • Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  • Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams

SUMMER VEGETABLE TERRINE



Summer Vegetable Terrine image

Provided by Shelley Wiseman

Categories     Herb     Vegetable     Freeze/Chill     Steam     Vegetarian     Summer     Chill     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 20

2 1/2 lb mixed baby (1-inch) or medium (2-inch) Chioggia and golden beets with greens (about 16 baby or 6 medium; see cooks' note, below)
2 large leeks, trimmed of any discolored leaves or ends, leaving green parts attached
2 medium carrots, thinly sliced crosswise
2 celery ribs, sliced, reserving leaves
2 shallots, thinly sliced crosswise
2 cups dry white wine
1 teaspoon salt
10 black peppercorns
3 1/4 cups cold water
1/2 cup chopped mixed tender fresh herbs, stems reserved for stock
1 (1/2-oz) bunch fresh chives, coarser bottom third cut off and reserved and remainder chopped
4 1/2 teaspoons gelatin (from two 1/4-oz envelopes)
1/3 lb haricots verts, trimmed
1/3 lb wax beans, trimmed
1/4 cup extra-virgin olive oil, plus additional for oiling terrine
Fleur de sel for sprinkling
Coarsely ground black pepper for sprinkling
Garnish: fresh herb sprigs
Special Equipment
heavy-duty foil; a nonreactive (6-cup capacity) rectangular terrine or loaf pan (see cooks' note, below)

Steps:

  • Roast beets:
  • Put oven rack in middle position and preheat oven to 450°F.
  • Trim beets, leaving 1/2 inch of stems intact. Divide between 2 sheets of heavy-duty foil and wrap foil to enclose beets. Roast in a shallow baking pan until very tender, 1 to 1 1/2 hours. Let steam in foil 15 minutes, then peel beets and cut into 1-inch-wide wedges if large. Season with salt and pepper.
  • Make gelatin mixture while beets roast:
  • Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of water, agitating them, then lift out with a slotted spoon and transfer to a 3-quart saucepan. Add carrots to leeks along with sliced celery, shallots, wine, salt, peppercorns, and 3 cups cold water and bring to a boil, then reduce heat and simmer, uncovered, 30 minutes.
  • Add celery leaves, herb stems, and coarse parts of chives and simmer 10 minutes. Pour stock through a fine-mesh sieve into a 1-quart glass measure or heatproof bowl, discarding solids. If stock measures more than 2 1/2 cups, return to saucepan and boil until reduced to 2 1/2 cups, about 10 to 15 minutes. If there is less, add water. Season with salt and pepper.
  • Stir gelatin into remaining 1/4 cup cold water and let stand 1 minute to soften, then add to hot stock, stirring until dissolved. Set aside.
  • Prepare beans:
  • Boil haricots verts and wax beans in separate batches in a 5- to 6-quart pot of boiling salted water, uncovered, until very tender, 6 to 7 minutes per batch, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain in a colander and pat dry. Transfer to a large bowl and season with salt and pepper.
  • Assemble terrine:
  • Very lightly oil terrine, then line long sides and bottom with a sheet of plastic wrap, smoothing out any wrinkles and allowing at least 2 inches of overhang on each side. Pour about 1/2 cup gelatin mixture into terrine and quick-chill in freezer until just set, about 10 minutes.
  • Lay one third of beans lengthwise over set gelatin layer. Sprinkle with one third of chopped herbs (including chives), then loosely top with half of beets, leaving some space between them (for gelatin to fill and hold vegetables together). Repeat layering with half of remaining beans and herbs and all of beets, then end with a third layer of beans and herbs. Stir remaining gelatin mixture again, then slowly pour in all but 1/2 cup (reserve remainder at room temperature), pushing down vegetables if necessary to just cover with gelatin mixture. Chill, uncovered, until top is set, 1 1/2 to 2 hours.
  • If reserved 1/2 cup gelatin mixture has begun to set, heat until just liquefied but not hot, then pour over set terrine. Chill until firm, about 2 hours.
  • To serve:
  • Run a thin knife along short sides (ends) of terrine, then invert terrine onto a cutting board, gently pulling on plastic overhang to help unmold (discard plastic wrap). Carefully cut terrine with a very sharp knife into 8 slices, transferring each slice to a plate as cut, using a metal spatula to hold outside of each slice steady. Drizzle oil (1/4 cup) around plates and sprinkle fleur de sel and pepper over oil and terrine.

ROASTED SUMMER VEGETABLES



Roasted Summer Vegetables image

These veggies make a great side dish, used in salads, sandwiches or roasted chicken. From Southern Living Magazine

Provided by kittycatmom

Categories     Peppers

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 medium eggplant
1 teaspoon salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium sweet onion, halved
3 tablespoons olive oil
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

Steps:

  • Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
  • Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
  • Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
  • Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

Nutrition Facts : Calories 123.8, Fat 7.5, SaturatedFat 1.1, Sodium 404.6, Carbohydrate 13.4, Fiber 5.6, Sugar 7.8, Protein 3.4

LAYERED ROAST SUMMER VEGETABLES



Layered roast summer vegetables image

This all-in-one side dish can double up as a veggie main course, perfect for summer

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course, Side dish, Vegetable

Time 1h30m

Number Of Ingredients 6

6 tbsp good-quality olive oil
4 large courgettes , thickly sliced (yellow ones look pretty)
5 ripe plum tomatoes , sliced
2 aubergines , sliced
1 large garlic bulb, kept whole
small bunch rosemary , broken into sprigs

Steps:

  • Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle - sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.
  • Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.
  • Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

Nutrition Facts : Calories 240 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.54 milligram of sodium

OVEN ROASTED SUMMER VEGETABLES RECIPE



Oven Roasted Summer Vegetables Recipe image

Do you need a tasty and nutritious side dish for any meal? This recipe for Oven Roasted Summer Vegetables is exactly what you need. Our recipe combines all of your favorite summer veggies with a seasoning blend that you will love.The veggies are coated in olive oil and roasted in a hot oven until they are soft in the middle and crispy on the outside. The oil helps the outer layer of the veggies caramelize, giving wonderful taste and lovely color to this side dish.

Provided by April Freeman

Time 55m

Number Of Ingredients 16

2 pcs Small Green Zucchini
12 pcs Cherry Tomatoes
½ pc Sweet Onion
1 pint Button Mushrooms
1 pc Bell Pepper
4 tbsp Olive Oil
½ tbsp Whole Peppercorns
½ tbsp Smoked Paprika
½ tbsp Salt (or coarse sea salt)
¼ tbsp Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Whole Coriander Seed
½ teaspoon Whole Mustard Seed
½ teaspoon Dried Dill
½ teaspoon Dried Rosemary
½ teaspoon Red Pepper Flakes

Steps:

  • Wash the vegetables and dry them well.
  • Preheat the oven to 450 degrees and line a large baking sheet with aluminum foil.
  • Use a sharp chef's knife to cut and seed the bell pepper, slicing it into large 2 inch chunks. Next, slice the zucchini into 1 inch thick round pieces. Cut the mushrooms into large, bite-sized pieces. Peel the sweet onion and slice the onion into 2 inch chunks.
  • Leave the tomatoes whole and transfer all the vegetable pieces into a large mixing bowl. Use a large wooden spoon to toss the veggies, mixing them well.
  • Drizzle the oil over the vegetables, tossing them to coat them in oil.
  • Using a mortar and pestle or a spice grinder, crush together the salt, coriander seed, and mustard seed together. Blend and crush the spices until the peppercorns have all been broken. Add the rest of the seasonings and blend them together until they are well combined. Transfer the seasoning mix to a small bowl with a spoon.
  • Use the spoon to sprinkle the seasoning mix over the vegetables. Use your wooden mixing spoon to toss the veggies and continue adding the seasoning until they are lightly coated in the seasoning mixture.
  • Spread the vegetables on the aluminum foil covered pan, allowing plenty of space between the pieces of veggies and spreading them in an even layer.
  • Put the baking pan into the preheated oven and bake the veggies for about 10 minutes. Stir the vegetables and spread them in an even layer on the pan. Return the pan to the oven and bake them again for 10 to 15 more minutes. The veggies should start browning and getting a bit crispy. Stir them again and return the veggies to the oven until they are golden brown and slightly crisp or about 5 minutes.
  • Take the pan from the oven and transfer the vegetables to a serving bowl. Serve the veggies hot from the oven.

ROASTED SUMMER VEGETABLES



Roasted Summer Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
  • Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
  • Note: This recipe was doubled for this episode.

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