Back from the Market
Archambault, Gilles
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La Belle Cuisine - More Vegetable Recipes

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The Barefoot Contessa's Roasted Vegetable Torte

“Food is not about impressing people. In fact, it’s just the opposite:
it’s about making them feel comfortable.”
~ Ina Garten, in 'The Barefoot Contessa Cookbook

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On My Way to the Market
Archambault, Gilles
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Framed   Mounted

Roasted Vegetable Torte


The Barefoot Contessa Cookbook
by Ina Garten, 1999, Clarkson N. Potter, Inc., Crown Publishing Group

Serves 6

"Paul Hodges invented this recipe at Barefoot Contessa, and it was an
immediate hit. Make it ahead of time and then cut it into wedges, like a
cake. The layers of roasted vegetables look so beautiful."

2 zucchini, cut into 1/4-inch slices
1 red onion, cut in half lengthwise and sliced
1 teaspoon minced garlic
Good olive oil
Kosher salt
Freshly ground black 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

Preheat the oven to 400 degrees F.
Cook the zucchini, onions, garlic and 2 tablespoons olive oil in a large
sauté pan over medium heat 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 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between
each layer 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 and onions, and finally the rest of the eggplant. 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. Drain
the liquids, place on a platter, and serve at room temperature.