I will always remember my close friend’s reaction to this dish: “Wow, I knew this was right up my alley, but to have my picky ‘meat-n-potatoes’ husband lick his plate clean?!” Be prepared for a dish that is both brilliant and delicious.
Roasted Vegetable Torte
- Cook & Prep: 1.5 h
- Serving: 10
For the Torte
Preheat oven to 400°F (200°C).
Brush red and yellow peppers and eggplant slices with olive oil. Season with kosher salt and pepper to taste and roast on a baking sheet for 30–40 minutes, until soft but not browned.
Meanwhile, sauté zucchini, onions, and garlic in olive oil in a large frying pan. Season with salt and pepper to taste.
In a 8-(20-cm) or 9-inch (23-cm) round springform pan or a disposable round pan, place each vegetable in a single overlapping layer, sprinkling cheese, salt, and pepper between each layer. Begin with half of the eggplant, then half of the zucchini-onion-garlic mixture. Continue with the red peppers and yellow peppers, then the rest of the zucchini-onion-garlic mixture, ending with the eggplant.
Cover the vegetables with a 6-inch (15-cm) round piece of parchment paper. Then place a 6-inch (15-cm) disc (another cake pan or the false bottom of tart pan) on top. Weigh it down with jars or cans.
Place pan onto a cookie sheet (it will leak) and chill completely the day before you need it.
Drain the liquid. Serve on a platter at room temperature.