Spectacular Roasted Vegetable Torte For Easter Dinner Or Anytime
You’ll love this amazing vegetable dish to serve along side just about any main course meat such as ham, beef, lamb, or even fish or chicken. It’s one of our all time favorite recipes from the Barefoot Contessa’s recipe book. It makes such a beautiful presentation and tastes amazing. We’ve made ours much skinnier by adjusting some of the ingredients and adding just a small amount of olive oil and Parmesan cheese. We’re also cooking some of the vegetables in the microwave to save on sautéing in oil. Theirs is made in a 6-inch spring form pan and we’ve made ours in a 9-inch spring form pan. The larger pan makes more servings. A skinny serving now has only 89 calories, 4.5 grams of fat, and 2 Weight Watchers POINTS! Made with the full amount of oil and cheese has 140 calories and 10 grams of fat for the same size torte and serving. This is a truly a spectacular vegetable side dish that will wow your guest.
Total Steps
8
Ingredients
11
Tools Needed
14
Related Article
http://cookingfoodie.blogspot.com/2010/02/bruschetta.htmlIngredients
- 3 zucchini, cut into 1/4 inch slices
- 1 red onion, cut in half lengthwise and sliced
- 1 teaspoon fresh minced garlic
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- fresh ground pepper(optional)
- 3 red bell peppers, halved, cored and seeded
- 3 yellow bell peppers, halved, cored and seeded
- 1 eggplant (about 2 pounds) unpeeled, cut into 1/4 inch slices
- 2 tablespoons olive oil
- 1/4 cup fresh grated Parmesan cheese
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 400 degrees. <a href="/6BTCX64M"> Coat</a> a 9-inch spring form pan with cooking spray.
Step 2
In a large <a href="/7KR3LCHD">microwave </a>bowl, add zucchini, onions and garlic. Drizzle 1 teaspoon olive oil over the<a href="/R34ZSY3M"> top</a>.<a href="/7KR3LCHD"> Microwav</a>e for about 4-5 minutes until the vegetables are soft.<a href="/H7TNTGFZ"> Seaso</a>n with a littl<a href="/DPSVTKVY">e sal</a>t and pepper.
Step 3
<a href="/6BTCX64M">Coat </a>a <a href="/RNT367Z2">baking </a>sheet with cooking spray. Add peppers and eggplant to the pan. Drizzle 2 tablespoons olive oil over the vegetables. Toss well<a href="/6BTCX64M"> to c</a>oat. Spread out the vegetables over the entire pan.
Step 4
Place in the oven and <a href="/P5CFVDV7">roast </a>for 30-40 minutes until soft but not b<a href="/D434P8MH">rowned. </a> Remove from oven.
Step 5
Place each vegetable in a single overlapping layer. Begin with half the eggplant and next add all the red peppers. Sprinkle with half the cheese and a littl<a href="/DPSVTKVY">e sal</a>t and pepper. Add all the zucchini and onions. Next, the yellows peppers. Sprinkle with remaining cheese and a li<a href="/DPSVTKVY">ttle </a>salt and pepper. Finally add the remaining eggplant.
Step 6
Cover the <a href="/R34ZSY3M">top </a>of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place another cake bottom, cake pan or <a href="/ZJ3WDM5Q">plate </a>on <a href="/R34ZSY3M">top </a>and weight it down with a few heavy <a href="/TPWNYF5L">cans </a>or jars (over time the weight holds this torte together).
Step 7
Place on a larger <a href="/ZJ3WDM5Q">plate </a>or <a href="/RNT367Z2">baking </a>sheet (it will leak) and <a href="/ZSSVQ6FG">refrigerate </a>for several hours or overnight.
Step 8
Before <a href="/Y6MVNCHX">serving,</a> place on a platter or cake <a href="/ZJ3WDM5Q">plate </a>and <a href="/Y6MVNCHX">serve </a>at room temperature or slightly <a href="/FVYNJCCW">warmed.</a>