Ina Garten’s Roasted Vegetable Torte is a beautiful and delicious way to showcase seasonal vegetables. With layers of tender roasted vegetables like zucchini, eggplant, red and yellow bell peppers, and onions, this dish is as stunning as it is flavorful. The vegetables are roasted to perfection, then layered in a round cake pan with fresh Parmesan cheese, creating a savory torte that can be served as a main course or a side dish. Ideal for any occasion, this torte is as impressive as it is easy to make, and it’s a great way to enjoy a variety of roasted vegetables in one dish.
Why Everyone Will Love This Recipe
What makes Ina Garten’s Roasted Vegetable Torte so irresistible is the depth of flavor and texture that each roasted vegetable brings. The zucchini and onions are sautéed to tender perfection, while the red and yellow peppers and eggplant are roasted until they’re soft and slightly caramelized. The addition of Parmesan cheese adds a savory richness that ties everything together. Not only does this torte look gorgeous, but it’s also incredibly versatile and can be served warm or at room temperature, making it a great dish for entertaining or a weeknight dinner.
What Is Ina Garten’s Roasted Vegetable Torte?
Ina Garten’s Roasted Vegetable Torte is a layered dish made with roasted vegetables such as zucchini, eggplant, bell peppers, and onions. The vegetables are layered in a cake pan with Parmesan cheese, then chilled to allow the flavors to meld and the torte to set. The result is a hearty and flavorful dish that’s both beautiful and satisfying. This torte can be served warm or at room temperature and makes a perfect addition to any meal, whether paired with grilled meats or enjoyed on its own as a vegetarian dish.
Cooking Tips
- Don’t overcook the vegetables: Roast the vegetables until they’re tender but not browned. Overcooking them may cause the torte to become soggy.
- Use fresh Parmesan: For the best flavor, use freshly grated Parmesan cheese rather than pre-grated cheese. Freshly grated cheese will melt better and provide a more intense, nutty flavor.
- Layer the vegetables evenly: Be sure to layer the vegetables evenly in the cake pan to ensure that each bite has a balanced mix of flavors. The vegetables should slightly overlap but not be packed too tightly.
- Chill the torte: Once assembled, the torte should be chilled to help it set and allow the flavors to meld. It can be prepared a day ahead of time, making it perfect for meal prep.
Frequently Asked Questions
Can I use other vegetables in this torte?
Absolutely! While this recipe calls for zucchini, eggplant, and bell peppers, you can easily swap out any vegetables you like. Try adding roasted mushrooms, tomatoes, or even carrots for a different flavor profile.
Can I make this torte ahead of time?
Yes! This torte can be made a day ahead and stored in the refrigerator. The flavors continue to develop as it chills, and it’s easy to slice and serve the next day.
Can I add cheese to the layers of vegetables?
Yes! While the recipe uses Parmesan cheese on top, you can also add a sprinkle of cheese between the vegetable layers for extra creaminess and flavor. Mozzarella or goat cheese would work well in this dish.
How to Store
Store any leftover torte in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven at 350°F for 10-15 minutes before serving.
How to Freeze
If you want to freeze the torte, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 1 month. Thaw it in the refrigerator overnight before reheating it in the oven.
Ingredients
- 2 zucchini, cut into ¼-inch slices
- 1 red onion, cut in half lengthwise and sliced
- 1 garlic clove, minced
- Olive oil for sautéing
- 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 ¼-inch slices (about 1 ½ pounds)
- ½ cup freshly grated Parmesan cheese
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 13″ x 9″ glass baking dish and set it aside.
- Cook the zucchini and onions: In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini, onions, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the zucchini is tender. Season with salt and pepper to taste. Remove from heat and set aside.
- Roast the peppers and eggplant: Brush the red and yellow bell peppers and eggplant slices with olive oil, season with salt and pepper, and place them on a baking sheet. Roast for 30-40 minutes, or until the vegetables are soft but not browned. Remove from the oven and set aside to cool.
- Layer the vegetables: In a 6-inch round cake pan, begin layering the vegetables in the following order: half of the eggplant slices, half of the zucchini and onion mixture, all of the red bell peppers, all of the yellow bell peppers, the remaining zucchini and onions, and finally, the remaining eggplant slices. Sprinkle the top with the freshly grated Parmesan cheese.
- Cover and weight the torte: Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (such as another cake pan or the bottom of a false-bottom tart pan) on top and weigh it down with a heavy jar. Place the torte on a plate or baking sheet (it may leak), and chill in the refrigerator for 3-4 hours.
- Drain the liquids: After the torte has chilled, carefully drain any excess liquid and place the torte on a platter.
- Serve: Serve the torte at room temperature, or reheat it in the oven at 350°F (175°C) for 10 minutes before serving. Enjoy!
;Resize,width=767;)
