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Roasted Vegetable Torte Recipe

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This recipe for Roasted Vegetable Torte, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tita Longoria
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 t. minced garlic
good olive oil
Kosher salt
freshly ground pepper
2 red bell peppers, halved, cored and seeded
1 eggplant, unpeeled, cut into 1/4-inch slices (1 1/2 lbs)
1/2 cup freshly grated parmesan cheese

Directions:
Directions:
Preheat the oven to 400 degrees. Cook the zucchini, onions, garlic, and 2 T. olive oil in a large sauté pan over medium heat for 10 min. 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 min, 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 pepper. 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. Cut into wedges like a cake. The layers of roasted vegetables look so beautiful.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
from the Barefoot Contessa cookbook.

 

 

 

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