Layered Vegetable Torte
Updated Aug. 6, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant, cut into ¼-inch slices
- 4medium zucchini or yellow squash, cut into ¼-inch slices
- 2portobello mushrooms, cut into ¼-inch slices
- 2red bell peppers, cored and cut into ¼-inch slices, optional
- ½cup extra virgin olive oil, or more as needed
- Salt
- Black pepper
- 2plum tomatoes, cut into ¼-inch slices
- 2tablespoons minced garlic
- ¼cup chopped fresh basil leaves
- ¼cup freshly grated Parmesan
- ½cup bread crumbs, preferably fresh
Nutritional analysis per serving (6 servings)
391 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 8 grams protein; 1229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini, mushrooms and bell pepper, if using, lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Step 2
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, bell pepper, if using, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Step 3
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Private Notes
Comments
The vegetables can be roasted/grilled up to a day before final assembly. It is a summer favorite.
Mark's recipes are all about flexibility. Make it your own. I prefer to slice the tomatoes as I go because I always use more than specified. I add a sprinkle of garlic, basil and Parmesan to each of the layers and top it with tomatoes, garlic, basil, Panko and parmesan. Bake on a sheet pan and rest at least 20 minutes. Hot or room temperature is excellent. Do not reheat; it turns to mush.
Fabulous recipe! Followed the suggestion below to add red bell pepper slices, used shallots instead of garlic and dotted each layer with goat cheese to add a bit more protein. Loved the goat cheese flavor with the veggies.
I love this recipe which I make slightly differently adding grilled red or yellow peppers and using a terrine mold lined with blanched leek leaves. After it's baked, the terrine is overturned and when it's cut, the slices look like a rainbow-colored 7-layer cake.
Great recipe, but next time I will cook the garlic. Raw garlic gives the finished dish an unpleasant flavor.
I must have made a mistake because it fell apart when I removed the outer ring of the springform, and it sagged. That said, it tasted delicious, and everyone loved it. The next night, with the leftover half, I filled a pie shell, baked it for 30 minutes, and topped it with mozzarella, breadcrumbs, and Parmesan. Once again, it was a hit.
I made this recipe to bring to Thanksgiving diner. It takes much longer to make than 1 hour. I’d suggest putting it in the oven for up to an hour so that the veggies can cook together, just be sure to cover the top with foil so the crust does not overcook.
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