INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA) RECIPE

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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.

Mohamed Barrie
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This recipe is a bit time-consuming, but it's worth the effort. The torte is absolutely delicious and perfect for a special occasion.


Elizabeth Minnear
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I'm not a huge fan of goat cheese, so I used cream cheese instead. The torte was still delicious!


Yekeh Boimah
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This is a great vegetarian dish that is also easy to make ahead of time. I made the torte the day before and then just reheated it before serving.


Valerie Brock
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I love the bright and vibrant flavors of this dish. The roasted vegetables are perfectly complemented by the creamy goat cheese and tangy tomato sauce.


Rimas Darwish
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This recipe is a great way to use up leftover vegetables. I had some roasted zucchini and eggplant in my fridge, so I decided to give this recipe a try. The torte was delicious and easy to make.


Hasna Hasna
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I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.


Laine Mead
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This torte is a great way to get your kids to eat their vegetables. My kids loved the colorful layers and the creamy goat cheese.


Katrina French
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I love the combination of flavors in this dish. The roasted vegetables are smoky and sweet, the goat cheese is tangy and creamy, and the tomato sauce is rich and flavorful.


dipesh gaire
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This recipe is a bit time-consuming, but it's worth the effort. The torte is absolutely delicious and perfect for a special occasion.


Nicola Lowden
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I'm not a huge fan of goat cheese, so I used cream cheese instead. The torte was still delicious!


Solomon Yanis
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This is a great vegetarian dish that is also easy to make ahead of time. I made the torte the day before and then just reheated it before serving.


Aroshon Mhadhaw
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I love the bright and vibrant flavors of this dish. The roasted vegetables are perfectly complemented by the creamy goat cheese and tangy tomato sauce.


MD Habibur
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This recipe is a great way to use up leftover roasted vegetables. I had some roasted eggplant and zucchini in my fridge, so I decided to give this recipe a try. The torte was delicious and easy to make.


Zaki Afghan
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Ina Garten's Roasted Vegetable Torte is a delightful dish that showcases the beauty and flavor of fresh vegetables. The combination of roasted eggplant, zucchini, bell peppers, and mushrooms creates a vibrant and colorful dish that is sure to impress