Tuesday, February 1, 2011

Tasty Tuesday: Roasted Vegetable Torte

Over the past few days amazing dishes have been getting put together with a weekly favorite: Roasted Vegetables. So from my kitchen to yours, here is a no-nonsense recipe that will turn any roasted veg into a beautiful masterpiece. Prepare it the night before and poof-perfect wedges for the next day.

Roasted Vegetable Torte

2 zucchini, cut into ¼” slices
1 red onion, cut in half lengthwise and sliced
1tsp minced garlic
Kosher Salt
Freshly ground Pepper
2 Red Bell Peppers, halved, cored and seeded
2 Yellow Bell Peppers, halved, cored and seeded
1 egglplant, unpeeled, cut into ¼” slices (1.5lbs)
1/2c Freshly Grated Parmesan Cheese

Preheat the oven t 400 degrees.

Cook the zucchini, onions, garlic and 2TBSP EVOO in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. Brush the red and yellow peppers and eggplant with olive oil, season with salt/pepper and roast on a baking sheet for 30-40 minutes, until soft but not browned.
In a 6-inch round cake pan, place each vegetable in a single overlapping layer, sprinkling Parmesan Cheese and salt and pepper to taste between each of the layers of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant. Cover the top of the vegetables with a 6”flat disk (another cake pan or bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet and chill completely. Drain the liquids, place on a platter and serve at room temperature.




  1. Yum yum yum! I love roasted vegies! I might just have to have this tonight for dinner. I need a good detox from this weekend :)

  2. @Texa:It's hard to stop eating more than a wedge, it's THAT good. Detoxing, yikes not so fabulous..good luck with that one!

  3. This looks really healthy and fairly easy to make! Thanks for sharing!

  4. Thanks for visiting! I love the name of your blog...I have plenty of blonde moments. I can't wait for spring so I can have fresh roasted veggies!

  5. @Mo'Betta:Me too, I swear my flat smells horrible for anyone who visits but the minute they eat they forget all about it!

  6. This looks and sounds delicious Morgan! Thanks for stopping by to say hello today! I'll for sure be back! <3

    Jenn @ Peas & Crayons

  7. @Jennifer:Of course...I am wishing I had gotten squash at the store earlier because now I'm craving it.

  8. We just love Roasted Vegetables and your recipe looks very good. I would like to invite you to bring a dish to my Full Plate Thursday.Thank you for sharing and you have a great week!

  9. @MizHelen:Thanks for stopping in..I just checked out the last full plate and will definitely be making the rounds this week! Thanks for the invite: )

  10. That looks so good, especially on that pretty white platter. I will definitely have to try this soon :)

    Happy Friday!