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Roasted Vegetable Torte

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Roasted Vegetable Torte layers caramelized eggplant, zucchini, summer squash, peppers, tomatoes, and onions with creamy ricotta, Parmesan, mozzarella, and fresh herbs. This colorful vegetarian dish can be served warm or at room temperature as a main course, side, or brunch centerpiece.

Ingredients

  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 medium yellow summer squash, sliced into 1/4-inch rounds
  • 1 large red bell pepper, seeded and cut into broad strips
  • 1 large yellow bell pepper, seeded and cut into broad strips
  • 3 medium Roma tomatoes, sliced into 1/4-inch rounds
  • 1 medium red or yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/4 cup extra-virgin olive oil, plus more for greasing and serving
  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 1/2 cups shredded mozzarella cheese
  • 2 large eggs
  • 1/4 cup chopped fresh basil, plus more for serving
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup chopped fresh parsley, plus more for serving
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon red pepper flakes, optional

Instructions

  1. Preheat the oven to 425°F (220°C). Line 2 to 3 large baking sheets with parchment paper.
  2. Arrange the eggplant, zucchini, summer squash, bell peppers, tomatoes, and onion on the prepared baking sheets without overcrowding. Brush or toss the vegetables with 1/4 cup olive oil and season with 3/4 teaspoon salt, 1/2 teaspoon black pepper, oregano, and thyme.
  3. Roast the vegetables for 20 to 30 minutes, turning as needed, until tender and lightly caramelized. Check the vegetables periodically and remove any that finish cooking earlier than the others.
  4. Transfer the roasted vegetables to plates or racks and let them cool slightly. Blot the eggplant, zucchini, squash, and tomatoes with paper towels as needed to remove excess moisture.
  5. In a medium bowl, combine the ricotta, 1/2 cup Parmesan, eggs, minced garlic, chopped basil, parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and optional red pepper flakes. Stir until evenly combined.
  6. Reduce the oven temperature to 375°F (190°C). Lightly grease a 9-inch springform pan or similarly sized deep baking dish.
  7. Arrange a compact layer of roasted eggplant over the bottom of the pan. Spread a thin layer of the ricotta mixture over the eggplant.
  8. Continue layering the zucchini, summer squash, bell peppers, onion, and tomatoes, adding thin layers of the ricotta mixture between the vegetables. Gently press each layer to keep the torte compact without crushing the vegetables.
  9. Finish the torte with the shredded mozzarella and remaining 1/4 cup Parmesan cheese.
  10. Bake at 375°F (190°C) for 35 to 45 minutes, until the center is set, the torte is heated through, and the cheese on top is melted and golden brown.
  11. Remove the torte from the oven and let it rest for at least 15 minutes before slicing. If using a springform pan, carefully release the sides after the torte has rested and is firm enough to hold its shape.
  12. Slice into 6 generous main-course portions or 8 smaller side-dish portions. Garnish with fresh basil or parsley and an optional drizzle of extra-virgin olive oil before serving.

Notes

  • Roasting and blotting the vegetables before assembly helps prevent excess moisture from making the torte watery.
  • Mushrooms, fennel, butternut squash, spinach, artichoke hearts, or sweet potatoes can be substituted or added, but high-moisture vegetables should be precooked thoroughly.
  • For a Mediterranean variation, add crumbled feta, Kalamata olives, and additional oregano.
  • For a richer filling, replace part of the ricotta with soft goat cheese.
  • For a lighter torte, reduce the mozzarella and use thinner layers of the ricotta mixture.
  • The vegetables can be roasted up to 1 day ahead and refrigerated until ready to assemble and bake.
  • Store leftover torte in an airtight container in the refrigerator for up to 4 days.
  • Reheat slices at 350°F (175°C) until warmed through, or serve the torte at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/roasted-vegetable-torte/