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
Recipe By Rivky Kleiman
- Cook & Prep: 1.5 h
- Serving: 10
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
For the Torte
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Preheat oven to 400°F (200°C).
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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.
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Meanwhile, sauté zucchini, onions, and garlic in olive oil in a large frying pan. Season with salt and pepper to taste.
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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.
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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.
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Place pan onto a cookie sheet (it will leak) and chill completely the day before you need it.
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Drain the liquid. Serve on a platter at room temperature.
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Roasted Vegetable Torte
Roasted vegetable torte
Is this supposed to be baked? If so for how long and at what temperature?Replies:
It doesn't seem to need baking. I asked Rivky to confirm.
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-
Roasted Vegetable Torte
Roasted vegetable torte
Is this supposed to be baked? If so for how long and at what temperature?Replies:
It doesn't seem to need baking. I asked Rivky to confirm.
