INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes 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 of the layers 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.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
VEGETABLE TORTES
Categories Cheese Mushroom Potato Vegetable Appetizer Bake Vegetarian Winter Phyllo/Puff Pastry Dough Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tortes (each serving 8)
Number Of Ingredients 19
Steps:
- Cook potatoes:
- Cover potatoes with cold salted water by 1 inch, then simmer until just tender, about 20 minutes.
- Prepare mushrooms as potatoes cook:
- Finely chop mushrooms with shallots and thyme in 2 batches in a food processor. Sauté half of mixture in 2 tablespoons butter with salt and pepper to taste in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add 1/4 cup wine and simmer, stirring, until wine is evaporated, about 2 minutes. Transfer to a bowl to cool, then cook remaining mushroom mixture in same manner. Season as needed.
- Make potato filling:
- Drain potatoes in a colander and, when cool enough to handle, peel. Force warm potatoes through food mill into a large bowl. Stir in hot milk, garlic, scallions, remaining 4 tablespoons butter, peas (do not crush), and salt and pepper to taste. Cool to room temperature.
- Broil eggplants:
- Preheat broiler.
- Cut 2 thin lengthwise slices from opposite sides of each eggplant and discard. Cut eggplants lengthwise into 1/4-inch-thick slices, then brush both sides with oil and season with salt and pepper. Arrange some eggplant slices in 1 layer on rack of a broiler pan and broil in batches 2 to 3 inches from heat, turning once, until just tender and golden brown on both sides, about 5 minutes total. Cool cooked eggplant on broiler rack 5 minutes, then transfer to a plate. Broil remainder in same manner.
- Roast peppers:
- Lay bell peppers on their sides on racks of gas burners and turn flames on high. (Or put peppers on rack of broiler pan about 2 inches from heat.) Roast peppers, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer peppers to a large bowl and let stand, covered, 15 minutes. Peel peppers, discarding skins. Slit peppers lengthwise and open them flat, discarding seeds and ribs. Pat peppers dry.
- Make pastry shells:
- Oil springform pans. Roll out 1 sheet of puff pastry on a lightly floured surface with a floured rolling pin into a 16- by 10 1/2-inch rectangle. Trim edges and halve pastry lengthwise. Line half of side of 1 pan with 1 pastry half, leaving a 1 1/2-inch overhang at top and 1 inch of bottom edge on bottom of pan. Gently press pastry into bottom of pan. Repeat with remaining half sheet of dough so that side of pan is completely lined. Gently press together edges of pastry where they meet. Roll out another pastry sheet into a 14-inch square and cut into a 10-inch round using bottom of springform pan as a guide. (Reserve pastry scraps for another use.) Put round in bottom of pan and press edges to seal. Chill pastry-lined pan while repeating procedure with remaining pan and 2 more pastry sheets.
- Assemble tortes:
- Sprinkle bottoms of pastry shells evenly with bread crumbs. Divide filling ingredients between pastry shells in following manner, seasoning each layer with salt and pressing each layer firmly and evenly into pans: potato mixture, 1 cup cheese (1/2 cup each), eggplant, mushroom mixture (press down firmly on mushrooms with paper towels to remove excess moisture and repeat process until towels are almost dry), roasted peppers, and remaining cup cheese.
- Roll out remaining pastry sheet on lightly floured surface with a floured rolling pin into a 16- by 12-inch rectangle, then cut crosswise into 1/2-inch-wide strips with a pizza wheel or a sharp knife. Brush pastry overhang with egg and arrange half of strips in a lattice pattern on top of filling in each torte. Trim strips at edge of pan. Gently press ends of strips into pastry on sides of pans, then roll overhang into inside edge of pan. Brush lattice and rolled edges with egg. Chill tortes 45 minutes.
- Bake tortes:
- Position oven rack in bottom third of oven and cover with a large sheet of foil. Preheat oven to 425°F.
- Bake tortes on foil in oven, rotating pans halfway through baking, until well browned, 45 to 50 minutes (if tortes get too brown, tent edges with foil). Transfer tortes in pans to a rack. Run a sharp knife around inside edges of pans and carefully remove sides of pans. Cool tortes at least 1 hour (to serve warm) and up to 3 hours (to serve at room temperature).
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
ROASTED VEGGIE RATATOUILLE (FRANCE)
Steps:
- Preheat the oven to 375 degrees F.
- Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, drizzle with olive oil and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking. Remove from the oven and allow to cool. When cool enough to handle transfer them to a cutting board and cut them into 1/2-inch pieces.
- Heat a large skillet over medium-high heat and coat the bottom with olive oil. When the oil is hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add the peppers and season again with salt, if needed. Cook until the peppers are soft, about 5 to 10 minutes.
- Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat and add 2 to 3 more tablespoons olive oil, if needed. Taste to check the seasoning and transfer to a serving platter or bowl. Voila!
VEGETARIAN TORTA
Steps:
- Preheat broiler. Brush Bolillo with oil. Broil until toasted. Rub with cut side of garlic. Spread mayonnaise over. Spread beans over one half of Bolillo. Sprinkle with cheese. Top with roasted pepper strips, olives and avocado. Arrange lettuce and tomatoes over. Press Bolillo over and serve.
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA) RECIPE
Provided by karen_thorpe
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees. 2 Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper. 3 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. 4 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 of the layers of vegetables. 5 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. 6 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. 7 Drain the liquids, place on a platter, and serve at room temperature.
ITALIAN VEGETABLE TORTE
Makes a nice summer appetizer, luncheon or light supper dish. Serve it with a lettuce salad and some crusty bread. This recipe is from The Food of Italy Cookbook. Prep time includes refrigeration
Provided by TishT
Categories Lunch/Snacks
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375ºF.
- Rub an 8" springform pan with butter and dust with about 1 Tbs of the Parmesan cheese.
- Remove the woody ends of the asparagus (hold each spear at both ends and bend it gently- it will snap at its natural breaking point).
- Peel off the outer layer of the stems.
- Then cut the asparagus into 1" segments.
- Cook the asparagus stems for 2 minutes in a saucepan of simmering water; then add the tips and cook for 1 minute.
- Drain the asparagus and set aside.
- Heat the olive oil to medium-low in a 10" frypan and cook the onion until soft.
- Increase the heat to medium and add the zucchini.
- Cook until the zucchini is soft and golden brown, stirring occasionally.
- Then add the garlic and cook for more 1 minute.
- Finally, add the spinach, mix it in, and cook until it is just wilted.
- Take the frypan off the heat, add the asparagus and the basil, mix in, and season generously with sea salt and freshly ground black pepper.
- Set aside to cool.
- Mix together the ricotta, mascarpone, eggs, and 1/2 cup Parmesan.
- Add the cheese and egg mixture to the cooled vegetables.
- Mix well and taste for seasoning.
- Grind some sea salt and black pepper to taste.
- Spoon the mixture into the springform pan and scatter with the remaining Parmesan over the top.
- Place in the oven on a baking sheet to catch any drips, and cook for 30 minutes.
- The top should be light golden brown and the mixture still slightly wobbly in the center.
- Let the torte cool for 30 minutes.
- Then put it in the refrigerator for about 3 hours, until the torte has set.
- Serve with a leaf salad.
Nutrition Facts : Calories 450.6, Fat 34.8, SaturatedFat 13.5, Cholesterol 269.7, Sodium 458.1, Carbohydrate 10.8, Fiber 2.2, Sugar 3.3, Protein 25.2
CHEDDAR-VEGGIE APPETIZER TORTE
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.
Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
LAYERED VEGETABLE TORTE
Make and share this Layered Vegetable Torte recipe from Food.com.
Provided by mewack
Categories Savory Pies
Time 1h25m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 17
Steps:
- In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together.
- Knead the dough with your hands for 10 minutes; it will be quite tough.
- Wrap the dough in cling film and refrigerate for at least 1 hour.
- Sweat onion and garlic in a pan with a little olive oil.
- Add the crushed tomatoes and simmer for 30 minutes.
- Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
- Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
- Add sugar and vinegar to the tomato sauce and simmer until thick.
- Add the anchovies.
- Take ½ of the dough and roll out to a thickness of approximately 0.2mm.
- The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
- Place on greaseproof paper onto a baking tray.
- Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
- Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
- Repeat, and finish with a layer of eggplant.
- Roll the remaining dough out to a similar size and lay over the filling.
- Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
- Brush the torta with egg wash.
- Bake at 340ºF for 30-40 minutes.
- Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 242.7, Fat 8.2, SaturatedFat 2.6, Cholesterol 30.6, Sodium 281.1, Carbohydrate 33.3, Fiber 3.5, Sugar 5.2, Protein 9.3
OTTOLENGHI'S VERY FULL ROASTED VEGETABLE TART
A fantastic Mediterranean feast, full to the brim with roasted vegetables. Serves four to six. I think it would work well with phyllo too. This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty".
Provided by blucoat
Categories Savory Pies
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 230C/gas mark 8. Cut around the pepper stalks, then lift out and discard, along with all the seeds. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
- Mix the aubergine with four tablespoons of oil and season. Tip into a big baking tin and place on the shelf below the peppers. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more. Now add the courgette, stir and roast for a further 10-12 minutes. By now, the peppers should be brown and the vegetables cooked. Remove everything from the oven and turn the heat to 160C/gas mark 2½. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
- Meanwhile, heat two tablespoons of oil in a frying pan on medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet. Discard the bay and set aside.
- Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-thick circle large enough to line the tin with some overhang. Press it into the edges. Line with baking parchment and fill with baking beans. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10-15 minutes more, until golden brown. Remove and allow to cool a little. Spread the onions over the bottom, then top with roasted veg. Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up. Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35-45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.
PERFECTLY ROASTED VEGETABLE
Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'
Provided by MalsGTown
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g
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4.4/5 (65)Estimated Reading Time 3 minsServings 8
- Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
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