Best Roasted Vegetable Torte Recipes

Ina Garten's Roasted Vegetable Torte (Barefoot Contessa) image

Provided by Black Radish

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
olive oil
kosher salt
fresh ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 400 degrees.
Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté 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 to 40 minutes, until soft but not browned.
In a 6-inch 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 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-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight 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.

Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6

Roasted Vegetable and Pistachio Torte image

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 2h25m

Yield 16

Number Of Ingredients 12

1 medium red bell pepper, cut into 12 pieces
1 medium green bell pepper, cut into 12 pieces
1 medium yellow bell pepper, cut into 12 pieces
1 medium red onion, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
1 tablespoon chopped fresh or1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1 tub (8 ounces) soft cream cheese with roasted garlic
1 tablespoon mayonnaise or salad dressing
1/4 cup chopped pistachio nuts
4 flour tortillas (8 to 10 inches in diameter)

Steps:

Heat oven to 450°. Toss bell peppers, onion, zucchini, oil, marjoram and salt in medium bowl to coat. Spread in ungreased rectangular baking pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until crisp-tender. Cool 15 minutes. Cut vegetables into about 1/4-inch pieces.
Mix 1/4 cup of the cream cheese, the mayonnaise and 2 tablespoons of the nuts.
Reserve 1/4 cup vegetables for garnish. Place 1 tortilla on serving plate. Spread half of the vegetables over tortilla. Add tortilla; spread with cream cheese-nut mixture. Add tortilla; spread with remaining vegetables. Top with remaining tortilla. Spread side and top with remaining cream cheese. Garnish with reserved vegetables and remaining 2 tablespoons nuts. Refrigerate at least 1 hour. To serve, cut into wedges.

Nutrition Facts : Calories 115, Carbohydrate 9 g, Cholesterol 15 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 135 mg

ROASTED VEGETABLE TORTE image

Yield 6

Number Of Ingredients 10

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.

Ina Garten's Roasted Vegetable Torte (Barefoot Contessa) Recipe image

Provided by karen_thorpe

Number Of Ingredients 10

2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
olive oil
kosher salt
fresh ground pepper
2 red bell peppers, halved, cored, and seeded
2 yellow bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1/2 cup freshly grated parmesan cheese

Steps:

Preheat the oven to 400 degrees. 2 Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. 3 Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned. 4 In a 6-inch 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. 5 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. 6 Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely. 7 Drain the liquids, place on a platter, and serve at room temperature.