Roasted Vegetable Torte Recipes

LAYERED VEGETABLE TORTE

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.

INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 400 degrees.
• Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
• Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
• In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
• Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
• Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
• Drain the liquids, place on a platter, and serve at room temperature.

RUSTIC ROASTED VEGETABLE TART

Steps:

• In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.

ROASTED VEGETABLE TORTE

Steps:

• Preheat oven to 400 degrees Cook the zucchini, onions, garlic, and 2 T olive oil in large saute' pan over medium heat until the zucchini is tender. Season with salt and pepper. Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper and roast for 30 - 40 minutes, until solf but not browned. In an 6" round cake pan, place each vegetable in a single, overlapping layer, sprinkling parmesan cheese and salt and pepper to taste between each layer of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant. Cover the top of the vegetables with a 6" round of parchment paper. Place a 6" flat disk on top and weigh it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter and serve at room temperature. Cut into wedges.

ROASTED VEGETABLE TORTE

Steps:

• Preheat oven to 400 degrees. Cook zucchini, onions, garlic and 2 tbs evoo in large saute pan over medium heat for 10 minutes until zucchini is tender. Season with salt and pepper. Brush the peppers and eggplant with evoo, season with salt and pepper and roast on baking sheet for 30-40 minutes until soft but not browned. In 6 inch round cake pan, place each vegetable in a single overlapping layer, sprinkling with parmesan and salt and pepper at each layer. Begin with half the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions and finally the rest of the eggplant. Cover the top of the vegetables with a 6" round of parchment paper. Place a 6" disk on top and weight it with a heavy jar. Place on a plate or baking sheet and chill completely. Drain the liquids and place on a platter. Serve at room temperature.