Layered Vegetable Torte Recipe

Name: Layered Vegetable Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, cut into 1/4-inch slices; 4 medium zucchini or yellow squash, cut into 1/4-inch slices; 2 portobello mushrooms, cut into 1/4-inch slices; 1/2 cup extra virgin olive oil, or more as needed; Salt; freshly ground black pepper; 2 plum tomatoes, cut into 1/4-inch slices; 2 tablespoons minced garlic; 1/4 cup chopped fresh basil leaves; 1/4 cup freshly grated Parmesan; 1/2 cup bread crumbs, preferably fresh

Servings: persons

1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh

1
Heat oven to 400 degrees.
2
Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame.
3
Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil.
4
Roast or grill vegetables on both sides until soft.
5
Coat bottom and sides of 8-inch springform pan with oil.
6
Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper.
7
Repeat layers until all vegetable are used.
8
Press the top with a spatula or spoon to make the torte as compact as possible.
9
Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
10
Bake torte in oven until hot throughout and browned on top, about 30 minutes.
11
Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large eggplant, cut into 1/4-inch slices, 4 medium zucchini or yellow squash, cut into 1/4-inch slices, 2 portobello mushrooms, cut into 1/4-inch slices, 1/2 cup extra virgin olive oil, or more as needed, and more.

Yes, Layered Vegetable Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Layered Vegetable Torte

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