Ingredients: |
Ingredients: 3 tbsp. olive oil
4 medium zucchini, cut into 1/4-inch slices (5 cups)
4 cups fresh baby spinach
3/4 tsp. salt
3/4 tsp. ground black pepper
1 1/2 cups grated Romano cheese
1 1/2 cups thinly sliced carrots (3 medium)
1 medium yellow squash, cut into 1/4-inch slice (1 1/4 cups)
1 16-oz. jar roasted red sweet peppers. drained and sliced
Snipped fresh parsley
1 recipe Greek Dressing or 2/3 cup bottled Greek or Caesar salad dressing
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Directions: |
Directions:1. In an extra-large skillet heat 2 tablespoons of the oil over medium-high heat. Add zucchini; cook about 10 minutes or until tender, stirring occasionally. Stir in spinach; cook and stir about 2 minutes or just until spinach is wilted. Remove from heat. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. Transfer half of the zucchini mixture into a bowl and set aside. Spoon the remaining zucchini mixture into an 8-inch springform pan, arranging in an even layer. Sprinkle with 1/2 cup of the Romano chees, Set aside.
2. In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add carrots; cook and stir for 2 minutes. Stir in Yellow squash; cook for 8 to10 minutes more or until carrots and squash are tender, stirring occasionally, Remove from heat. Sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon black pepper. Add mixture to the 8-inch springform pan, arranging in an even layer. Sprinkle with another 1/2 cup of the Romano cheese.
3. Layer roasted red peppers evenly over the carrots and squash. Sprinkle with the remaining 1/2 cup of Romano cheese. Layer the reserved zucchini mixture evenly over the top.
4. Top pan with a sheet of waxed paper or parchment paper. Place an 8-inch round cake pan on top of the waxed paper and weight it down with unopened heavy cans or jars. Place the springform pan in a 15x10x1-inch baking pan. Chill for at least 12 hours or up to 24 hours.
5. To serve, remove cans or jars and cake pan. Carefully drain any excess liquid from the torte. Carefully remove the sides of the spring form pan. Place torte on a serving plate. Let stand for 1 hour at room temperature. Sprinkle with parsley. Drizzle each serving with some of the Greek Dressing.
Greek Dressing: In a screw-top jar combine 1/3 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 1 tablespoon snipped fresh oregano; 1 small clove garlic, minced; 1/2 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well. Serve immediately |
This recipe for Layered Vegetable- Romano Torte is from