Roasted Vegetable Torte
Ingredients
2 zucchini, cut into 1/4 inch slices
1 red onion, cut in half lengthwise and sliced
1 garlic, minced
1 tsp. red pepper flakes
2 red bell peppers (cut in half), cored, and seeded
1 portobello mushroom
2 yellow bell peppers, (cut in half), cored, and seeded
1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
1⁄2 cup freshly grated parmesan cheese and Asiago cheese.
preparation
Preheat the oven to 400 degrees.
Cook the zucchini, onions, garlic, 1 tsp. pepper flakes 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.
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.
In a rectangular 12-inch meat loaf pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan and Asiago 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, portobello and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with parchment paper or waxed paper. Place something heavy on top and place in the fridge for at least 6 hours or the night before serving.
Drain the liquids, place on a platter, and serve at room temperature.