- 2 zucchini, cut into 1/4 inch slices (sometimes I skip zukes and double up on the other veggies I like more)
- 1 red onion, cut in half lengthwise and sliced
- 1 teaspoon minced fresh garlic
- 2 tablespoons extra virgin olive oil, plus another few tablespoons for brushing veggies
- Kosher salt
- Freshly ground black pepper
- 2 red bell peppers, halved, cored, seeded
- 2 yellow bell peppers, halved, cored, seeded
- 1 eggplant, unpeeled, cut into 1/4 inch slices ( 1 1/2 pounds or more)
- ½ cup freshly grated Parmesan cheese (but I like to switch this our for soft herbed-goat cheese)
- Preheat over to 400° F.
- In a large saute pan, place 2 tablespoons of the olive oil and cook the zucchini, onions, garlic for 10 minutes or until tender. Season with salt and pepper.
- Brush the bell peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30-40 minutes, until soft, but not browned.
- In a 8 inch round cake pan (I used spring form but either way it works), place each vegetable in a single overlapping layer, sprinkling cheese, salt and pepper to taste, between each layer of veggies. 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 veggies with a round of wax paper. Place a plate on top so that it is sitting right on top of the veggies, and weigh it down with a heavy jar. Place the whole thing on top of a larger plate to catch the juices in case it leaks (it will), and place it in the fridge until it is well chilled (might as well make it the day before).
- When ready to serve, drain the liquids, un-mold and serve at room temp. Cut it into wedges like a cake and enjoy!
Adapted from Barefoot Contessa’s Roasted Vegetable Torte, but source was Pomegranates and Honey.