Roasted Vegetable Torte

Serves 6

2 zucchini cut into 1/4″ slices
1 medium onion cut 1/2 lengthwise and sliced
1 tsp minced garlic
Olive oil
Kosher salt
2 red bell peppers,halved cores and seeded
1 eggplant,unreeled,cut into 1/4 slices 1/2 lbs
1/2 cup parmasean

Preheat oven to 400 degrees

Cook zucchini,onion,garlic, and 2 tbsp olive oil. In large sauté pan over medium heat for 10 minute until zucchini is tender. Season with salt and pepper. Brush red and yellow peppers and eggplant with olive oil. Season them with salt and pepper and roast in baking sheet for 30-40 minutes until soft but not burned.

In 6″ cake pan,place in a single layer,sprinkling with salt and pepper to taste between ea layer of veggies. Begin with eggplant,then all of red pepper, then all yellow pepper, then rest of zucchini and onions and then eggplant. Cover the veggies with 6″ round of parchment or wax paper. Place 6″ round flat disc, another cake pan or bottom of false bottom tart pan. Weight with jar. Place plate on baking sheet (it will leak) and chill completely. Drain liquids on platter and serve room temperature

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