Spectacular Roasted Vegetable Torte For Easter Dinner Or Anytime

  1. Preheat oven to 400 degrees. Coat a 9-inch spring form pan with cooking spray.
  2. In a large microwave bowl, add zucchini, onions and garlic. Drizzle 1 teaspoon olive oil over the top. Microwave for about 4-5 minutes until the vegetables are soft. Season with a little salt and pepper.
  3. Coat a baking sheet with cooking spray. Add peppers and eggplant to the pan. Drizzle 2 tablespoons olive oil over the vegetables. Toss well to coat. Spread out the vegetables over the entire pan.
  4. Place in the oven and roast for 30-40 minutes until soft but not browned. Remove from oven.
  5. Place each vegetable in a single overlapping layer. Begin with half the eggplant and next add all the red peppers. Sprinkle with half the cheese and a little salt and pepper. Add all the zucchini and onions. Next, the yellows peppers. Sprinkle with remaining cheese and a little salt and pepper. Finally add the remaining eggplant.
  6. Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper. Place another cake bottom, cake pan or plate on top and weight it down with a few heavy cans or jars (over time the weight holds this torte together).
  7. Place on a larger plate or baking sheet (it will leak) and refrigerate for several hours or overnight.
  8. Before serving, place on a platter or cake plate and serve at room temperature or slightly warmed.

zucchini, red onions, garlic, olive oil, salt, ground pepper, red bell peppers, yellow bell peppers, ubc, olive oil, parmesan cheese

Taken from www.yummly.com/recipe/Spectacular-Roasted-Vegetable-Torte-For-Easter-Dinner-Or-Anytime-1676171 (may not work)

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