Senin, 09 Mei 2011

Layered Vegetable Torte

Sorry for the picture, but this is all that was left when I brought this dish to our monthly Potluck. Perfect to prepare in advance, a little bit messy to cut, but absolutely tasty. This torte comes in handy if you have to serve a crowd or need a vegetable side dish for a BBQ. It can be served at room temperature or warmed up in the oven. You can take whatever vegetable you like and I think it would also be great with some feta or goat cheese or on crusty bread. The choice is yours.

Layered Vegetable Torte
(From Mark Bittman)

  • 1 large eggplant, cut into 1/4-inch slices
  • 4 medium zucchini or yellow squash, cut into 1/4-inch slices
  • 2 portobello mushrooms, cut into
  • ¼-inch slices
  • ½ cup extra virgin olive oil, or more as needed
  • Salt and freshly ground black pepper
  • 2 plum tomatoes, cut into 1/4-inch slices
  • 2 tablespoons minced garlic
  • ¼ cup chopped fresh basil leaves
  • ¼ cup freshly grated Parmesan
  • ½ cup bread crumbs, preferably fresh.

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 and mushrooms 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 (10 - 20 minutes).

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, 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.

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.

Yield: 4 to 6 servings

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