Roasted Vegetable Torte

By cook_kjacook_kja

Paul Hodges invented this recipe at Barefoot Contessa, and it was an immediate success. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful.

Ingredients

• 2 Zucchini, cut into 1/4" slices
• 1 Red Onion, cut in half lengthwise and sliced
• 1 Tsp minced garlic
• Good Olive Oil
• Kosher Salt
• Freshly Ground Pepper
• 2 Red Bell Pepper, halved, cored, and seeded
• 2 Yellow Bell Peppers, halved, cored, and seeded
• 1 Eggplant, unpeeled, cut into 1/4" slices (1 11/2 Lbs)
• 1/2 C Freshly Grated Parmesan Cheese

Preparation

Step 1

Preheat oven to 400o.

Cook the zucchini, onions, garlic, and 2 Tbsp olive oil in a large saute 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 and pepper, and roast on a baking sheet for 30-40 minutes or until soft but not browned.

In a 6" 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 onion, then all of the red peppers, than all of the yellow peppers, then the rest of the zucchini and onion, and finally the rest of the eggplant. cover the top of the vegetable with a 6" round of parchments paper or waxed paper. Place a 6" flat disk (another cake pan), adding some heavy weight to the pan. Place on a baking sheet (it will leak) and chill completely, place on a platter and serve at room temperature.