Wednesday, March 31, 2010

Roasted Vegetable Torte

Is the Barefoot Contessa going to need to sue me because I keep retyping all of the recipes from her book on this blog?

This is such a fun recipe because so much of the recipe is just approximations and there are so many things you could layer into the torte (pesto, goat cheese, fresh mozzerella, oh my!), but it's just as good on its own.

I halved the recipe because we had a small group for lunch today, and it involves much less layering :)

Roasted Vegetable Torte
Barefoot Contessa Cookbook

2 zucchini, cut into 1/4 inch slices I grated mine
1 red onion, cut in half lengthwise and sliced
1 t minced garlic
Good olive oil I ended up using about 1/4 cup total
Kosher salt
Freshly ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 inch slices (1 1/2 pounds)
1/2 c freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Cook the zucchini, onions, garlic, and 2 T olive oil in large saute 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 I didn't do this, I figured I had salted and peppered enough while I cooked the 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 the 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.

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