ROASTED VEGETABLE TORTE

ROASTED VEGETABLE TORTE image

Yield 6

Number Of Ingredients 10

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2 zucchini, cut into 1/4" slices
1 red onion, cut in half lengthwise and sliced
1 t minced garlic
good olive oil
kosher salt
freshly ground black pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored and seeded
1 eggplant (1 1/2 lbs) unpeeled, cut into 1/4"slices
1/2 C freshly grated parmesan cheese

Steps:

Preheat oven to 400 degrees Cook the zucchini, onions, garlic, and 2 T olive oil in large saute' pan over medium heat 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 for 30 - 40 minutes, until solf but not browned. In an 6" round cake pan, place each vegetable in a single, overlapping layer, sprinkling parmesan cheese and salt and pepper to taste between each layer of vegetables. Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant. Cover the top of the vegetables with a 6" round of parchment paper. Place a 6" flat disk on top and weigh it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter and serve at room temperature. Cut into wedges.