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.
This will easily be one of my family’s summer favorites going forward. It took two shifts on a fairly large grill to get all the veggies done and I thought initially I’d have way too many. Not at all! When you compress them down they all mange to fit. This is a recipe worth using high quality olive oil with as well. Only used salt and pepper, basil and minced garlic to season and it was out of this world flavorful. Slicing all the veggies with a knife will make this take more than an hour - a mandoline makes it go much much faster and you get a more uniform slice.
Loved this recipe, especially now that the summer harvest is coming in. I prepared the veg in batches in the airfryer and ended up pressing the finished product with two cast iron pans for about half an hour before putting it in the oven. Loads of juices came out which I discarded regularly but at the end it was exactly as described and well worth the effort.
Absolutely delicious and worth the time and effort. Took about an hour to roast multiple pans of the various vegetables but easy enough to do in advance. Used an 8-inch square glass baking dish as I lacked an 8-inch springform pan. Looked beautiful through the glass and although the first piece was challenging to dish out perfectly, the other pieces were stunning when plated. Might be worth investing in the smaller springform. Did not have a problem with liquid accumulating but I skipped the mushrooms and o-ted for adding poblanos and red onions. Will be repeated!