Roasted Vegetable Torte by frick

[BakerAunt]

Roasted Vegetable Torte
Submitted by frick on September 24, 2009 at 7:52 pm

Source: Paul Hodges invented this recipe at the Barefoot Contessa, and it was a immediate hit. Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful.

2 zucchini, cut into ¼-in slices
1 red onion, cut in half lengthwise and sliced
1 tsp. minced garlic
Good olive oil
Kosher salt
Black pepper, freshly ground
2 red bell peppers, halved, cored and seeded
2 yellow bell peppers, halved, cored and seeded
1 eggplant, unpeeled, cut into ¼-inch slices (1 ½ pounds)
½ cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.

Cook the zucchini, onions, garlic and 2 Tbsp. 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 peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30-30 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, then 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 rimmed baking sheet (it will leak) and chill completely. Drain the liquids, place on a platter and serve at room temperature.

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