Layered Vegetable Torte

4 to 6 servings

  • 1 large eggplant, cut into 1 cm thick slices
  • 4 medium zucchini or yellow squash, cut into 1 cm slices
  • 2 portobello mushrooms, cut into 1cm slices
  • 2 plum tomatoes, cut into 1 cm slices
  • 125 ml olive oil, or more as needed (do not cut it in slices!)
  • Salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • 60 ml chopped fresh basil leaves
  • 60 ml freshly grated Parmesan
  • 125 ml bread crumbs, preferably fresh.
  1. Turn the oven on to 400F/200C .
  2. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 10cm from flame.
  3. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil.
  4. Roast or grill vegetables on both sides until soft.
  5. Coat bottom and sides of 20 cm dia springform pan with oil.
  6. Layer
  • a third of the eggplant slices into bottom of the pan, then
  • layer in half the zucchini,
  • mushrooms,
  • tomato,
  • garlic and
  • basil,
  • sprinkling each layer with a bit of salt and pepper.
  1. Repeat layers until all vegetable are used.
  2. Press the top with a spatula or spoon to make the torte as compact as possible.
  3. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
  4. Bake torte in oven until hot throughout and browned on top, about 30 minutes.
  5. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

 

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