59 minutes ago
Monday, August 16, 2010
This is not only beautiful, but tastes fantastic.
It's a great way to use up all those delicious summer veggies.
It's all about the layering in this dish.
You need a springform pan and that's pretty much it.
You can use just about any vegetable you like along with plum/Roma tomatoes.
Mozzarella and ricotta cheese not needed.
Serve this warm or cold, it matters not. It makes a beautiful presentation (sort of like a TART!!!) and those breadcrumbs on the top are the best part.
Grilled Vegetable Torte (inspired by Mark Bittman's blog):
2 large eggplants, sliced 1/4" thick
4 zucchini, sliced the long way, 1/4" thick
2 portobello mushroom caps, sliced
1 red & 1 yellow bell pepper, sliced
3 Roma tomatoes, sliced
2 onions, sliced and sauteed or caramelized
1/4 cup fresh breadcrumbs
1/4 grated Parmesan cheese
olive oil & kosher salt
fresh basil leaves or fresh thyme
* caramelized onions make this dish even better
Start by grilling your vegetables (you can even do this the day before).
I use a little olive oil and kosher salt.
You can grill the onions too, but I had leftover cooked onions, so added them.
Spray an 8" springform pan with PAM, and start layering.
Start with the eggplant slices as your base, then the zucchini, mushrooms, then the peppers, then the tomatoes.
Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs.
Repeat with the remainder of the vegetables. I like the last layer to be eggplant, but it's your choice. I also added some leftover caramelized onions to one of the layers to give it a nice sweetness.
Sprinkle the top with the rest of the cheese, then the breadcrumbs.
Drizzle w/ olive oil and bake for 30 minutes in a 400F oven.
Let cool about an hour before removing the sides of the pan.
Using a sharp knife, carefully slice into individual pieces.
You can serve a cold tomato sauce along side, or a pesto if you like. But it stands well on its own.