Roasted Vegetable Stack Torte

adapted from a Mark Bittman recipe for my family’s (not mine!) aversion to fungi


-1 large eggplant, cut into 1/4-inch slices
-2 medium zucchini
-2 yellow squash, cut into 1/4-inch strips
-2 sweet red peppers, cut into 1/4-inch slices
-1/2 cup or more of extra virgin olive oil
-sea salt
-coarse ground black pepper
-4 plum tomatoes, cut into 1/4-inch slices
-2 TBSP minced garlic
-1/4 cup chiffonade of fresh basil
-1/4 cup freshly grated Parmesan
-1/2 cup fresh French baguette bread crumbs


Heat oven to 400 degrees. Brush eggplant, zucchini and peppers lightly with olive oil and sprinkle with sea salt. Grease 2 baking sheets with canola oil. Roast the vegetables on both sides until soft and starting to caramelize.
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, peppers, tomato, garlic and basil, sprinkling each layer with a bit of salt and black 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.

2 thoughts on “Roasted Vegetable Stack Torte

  1. I love his, as is, with mushrooms but, alas the rest of my family despises all fungi….sometimes I wonder if we’re related:)


  2. How funny is life! No sooner had I hoovered up this lovely recipe than into my inbox drops the NY Times daily recipes featuring, today, eggplants and top of the stack (forgive pun) was Mark Bittman’s roasted vegetable stack torte with aubergine!

    Liked by 1 person

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