Ina Garten Roasted Vegetable Torte

Ina Garten roasted vegetable torte takes 1 hour 25 minutes plus chilling and uses eggplant, zucchini and bell peppers to make a sliceable layered side dish. Try this easy make-ahead vegetable side dish for Thanksgiving dinner or summer cookouts, since it chills in a cake pan and serves at room temperature.

Press the torte under a weighted disk and chill it completely before you slice it, so the layers pack together. Skip the pressing and the wedges slump apart on the plate, leaving you with a pile of loose vegetables.

Ina Garten credits Paul Hodges, who invented this torte at Barefoot Contessa, where it became an immediate hit with customers. Parmesan and seasoning go between every layer, so each wedge cuts like a cake and tastes good all the way through.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted Vegetable Torte

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

150

kcal

Roasted eggplant, peppers and tender zucchini stack into tight layers, then chill under a weight until the torte holds a clean wedge. Served at room temperature, it slices neatly and tastes sweet, soft and lightly cheesy.

Ingredients

• 2 zucchini, cut into 1/4-inch slices
  

• 1 red onion, cut in half lengthwise and sliced
  

• 1 teaspoon 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, unpeeled, cut into 1/4-inch slices (1 1/2 pounds)
  

• 1/2 cup freshly grated Parmesan cheese
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Then you can prep the vegetables while it heats.
• Cook the zucchini: Cook 2 sliced zucchini, 1 sliced red onion, 1 teaspoon minced garlic and 2 tablespoons olive oil in a large sauté pan over medium heat. After 10 minutes the zucchini turns tender, so season it with salt and pepper.
• Roast the vegetables: Brush the halved red and yellow bell peppers and the sliced eggplant with olive oil, then season with salt and pepper. Roast them on a baking sheet for 30 to 40 minutes, until soft but not browned.
• Layer the torte: In a 6-inch round cake pan, lay each vegetable in a single overlapping layer, sprinkling 1/2 cup grated Parmesan, salt and pepper between the layers. Start with half the eggplant, then half the zucchini and onions, then all the red peppers. Next add all the yellow peppers and the rest of the zucchini and onions, and finish with the rest of the eggplant.
• Press the torte: Cover the vegetables with a 6-inch round of parchment or waxed paper. Set a 6-inch flat disk on top and weight it with a heavy jar, then put the pan on a plate or baking sheet because it will leak.
• Chill and serve: Chill the torte completely, then drain off the liquids. Turn it out onto a platter and serve at room temperature, cut into wedges like a cake.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this roasted vegetable torte ahead of time?

Yes, and it actually needs to be made ahead, since it has to chill completely under a weight before it will slice cleanly. Ina Garten suggests making it in advance and cutting it into wedges, like a cake.

Why does the torte leak, and what do I do about the liquid?

Roasted vegetables release juices while they are pressed, so the pan leaks as it chills. Set it on a plate or baking sheet to catch the drips. Then drain off the liquid before you turn the torte out onto a platter.

Can I use a different pan if I don't have a 6-inch cake pan?

A pan close to 6 inches works best, because the layers need to stack tall enough to hold together. A wider pan gives you a thinner torte that is harder to slice. You also need a flat disk the same size to press it, such as the bottom of a false-bottom tart pan.

How long does the roasted vegetable torte keep?

Keep it covered in the refrigerator and plan to eat it within a few days, since the vegetables keep releasing moisture. Take it out shortly before serving so it comes to room temperature, which is when the flavors taste best.

What is the most common mistake with this torte?

The biggest one is skipping the weight or not chilling it long enough. Without pressure and a full chill, the layers stay loose and the wedges fall apart when you cut them.