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5 from 1 vote

Layered Summer Vegetable Torte

Author: Pamela

Ingredients

  • Vinaigrette:
  • 1/3 cup white balsamic vinegar or standard balsamic but it will be darker
  • 1/3 cup unrefined cold-pressed extra-virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon pure maple syrup or raw honey optional
  • 1 garlic clove minced
  • 4 basil leaves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • _________________________________________________________
  • 1 large eggplant sliced crosswise ¼-½ inch thick (leave the skin on)
  • Kosher salt
  • 2 medium zucchini trimmed and sliced lengthwise into ¼-inch slices
  • 2 medium yellow summer squash trimmed and sliced lengthwise into ¼-inch slices or swap in portobello mushrooms
  • 2 sweet bell peppers quartered and seeded, or use 1 16-oz jar of roasted red bell peppers
  • 2 medium-large tomatoes cored and sliced into ¼-inch slices
  • 1 bunch basil preferably with large leaves
  • Optional: 1 cup fresh breadcrumbs take fresh soft bread, tear it into pieces and process in a blender or food processor just until crumbs form
  • Optional: ½ cup grated parmesan or pecorino can sub in fresh mozzarella on the top or in the middle or a layer of goat cheese in the middle

Instructions

  • Line a baking sheet with paper towels and arrange eggplant slices in one layer on the paper towels. Sprinkle the tops of the eggplant with kosher salt and allow to sit and sweat out for 30 minutes. If you don’t have time, just skip this step, but it does take some of the bitterness out of the eggplant.
  • In the meantime, make the vinaigrette. Place all vinaigrette ingredients in a blender and blend until smooth. Transfer to a small bowl.
  • Preheat a grill over medium-high heat.
  • Blot the tops of the eggplant with a paper towel to remove the excess moisture. Remove any remaining paper towels underneath the eggplant. Brush both sides of eggplant slices, squash slices and raw pepper quarters (do not brush jarred peppers if using) with the prepared vinaigrette. Try to save about a tablespoon of vinaigrette for when it’s time to assemble. Sprinkle one side of the vegetables with salt.
  • Grill or roast all vegetables except tomatoes and jarred peppers, if using, until you get nice grill marks on both sides. You will use the tomatoes raw when assembling the torte. To make this even quicker, buy already grilled vegetables from the market, if available. Trader Joes has frozen grilled vegetables, but they’re a little too thin for this recipe. Allow the grilled vegetables to cool slightly before assembling.
  • In a 9-inch springform pan (no need to grease it), layer all of the eggplant on the bottom, covering the entire base, including the edge where the ring meets the bottom. Next, layer the zucchini and then the peppers. Add a layer of basil leaves. Then, layer the tomatoes. Brush the top of the tomatoes with extra vinaigrette. Lastly, layer the summer squash.
  • Cover and refrigerate up to 1 day, if making this in advance. If refrigerating, place on a plate in case the pan leaks.
  • Preheat the oven to 400 degrees. Place the pan on a rimmed baking sheet. Sprinkle the breadcrumbs on top and either drizzle with a little olive oil or spray with olive oil. Sprinkle with grated cheese, if using. Bake until breadcrumbs are golden, about 25-30 minutes. Serve immediately or allow to sit and serve at room temp.
  • To serve: Remove the ring from the pan and serve on the bottom piece of the pan or place a large spatula underneath and carefully transfer it to a serving platter. Slice into wedges with a large serrated knife.

Notes

You can halve this recipe and make it in a 6-inch springform. If you don’t have a springform pan, you can use a deep dish pie plate or a loaf pan. If using a loaf pan, line with parchment paper so you can get it out easily.
This can be adapted for the fall and winter months with precooked butternut squash or sweet potatoes, parsnips cut lengthwise, etc.