Favorite Ina Garten Recipe
Summer Vegetable TorteCourse: Lunch, Brunch, DinnerCuisine: AmericanDifficulty: Intermediate
I am a huge fan of Ina Garten and even had a chance to meet and chat with her for 20+ minutes. This recipe comes from her first book and I used to make it all the time for summer dinner parties. It is beautiful, delicious and even tastes better the next day. I decided to revisit it as it had been years since I made it and my dear friends loved it. I hope you enjoy this recipe as much as I have over the years. If you want a delicious side to go with grilled meats, summer gazpacho or/and garden green salads this is it. You will wow your guests. I have tweaked it as I add a lot of dried herbs, a touch of garlic powder to the eggplant and peppers as they roast.
6 inch round springform pan
3 large zucchini, sliced 1/4 inch
1 red onion, cut in half lengthwise and sliced
2 garlic cloves, minced
Kosher salt and fresh ground pepper
Penzey’s Tuscan Sunset
3 yellow bell peppers, halved, corded and seeded
3 red bell peppers, halved, corded, and seeded
2 eggplant, unpeeled, cut into 1/4 inch disks
1/2 cup fresh grated parmesan cheese
- Preheat oven to 400. Line two baking sheets with parchment paper. Place cut bell peppers and eggplant on prepared sheets and drizzle with olive oil (eggplant both sides), Tuscan Sunset, salt and fresh ground pepper. Place in oven and roast for 30-40 minuted until just starting to brown.
- In a large saute pan, add a few tablespoons olive oil and saute the zucchini, red onion and garlic until soft, season with Tuscan Sunset, salt and fresh ground pepper.
- Remove the eggplant and peppers from the oven. If possible, try and remove skin from the peppers. This is optional.
- Grate the cheese and have nearby. Place 6 inch springform pan on a plate because it will leak. Starting with the eggplant as the first layer, sprinkle a little cheese, then top with the bell peppers, make sure to lay flat then more cheese and then the zucchini and red onions. Add more cheese. Be concise and make sure to layer completely and not leave holes. It is easier for me to start to layer around the outside and work towards the center. Repeat 2-3 layers ending with the eggplant. Give the eggplant a sprinkle of cheese and a little olive oil.
- Using a piece of parchment paper, cover the top of the eggplant. Place a dish on top of the parchment and using a weight, like a large tomato can, to press down on the torte so it will bound together.
- This should be done one day ahead or at least 8-10 hour before serving. Keep in the refrigerator until ready to serve.
- When ready to serve, remove the weight and plate as well as the parchment paper. Unhinge the springform pan and place on a serving platter.
- Cut with a sharp cake knife into wedges. This is a family and friend loved recipe and one that gets requested often.