Roasted Vegetable Torte

I- Ingredients:

  • 3 zucchini, cut into ¼-inch slices
  • 1½ red onions, cut in half lengthwise and sliced
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon olive oil
  • ¾ teaspoon salt, divided
  • Fresh ground pepper, to taste
  • 3 red bell peppers, halved, cored and seeded
  • 3 yellow bell peppers, halved, cored and seeded
  • 1 eggplant (about 2 pounds) unpeeled, cut into ¼ slices
  • 2 tablespoons olive oil
  • ¼ cup fresh grated Parmesan cheese (leave out cheese for Passover, if desired)

II- Directions:

  1. Preheat oven to 400 degrees.
  2. Coat a 9-inch springform pan with cooking spray.
  3. In a large microwave bowl, add zucchini, onions, and garlic.
  4. Drizzle 1 teaspoon olive oil over the top.
  5. Microwave for about 4-5 minutes until the vegetables are soft.
  6. Season with a little salt and pepper.
  7. Coat a baking sheet with cooking spray.
  8. Add peppers and eggplant to the pan.
  9. Drizzle 2 tablespoons olive oil over vegetables. Toss well to coat.
  10. Spread out vegetables over the entire pan.
  11. Place in oven and roast for 30-40 minutes until soft but not browned.
  12. Remove from oven.
  13. Place each vegetable in a single overlapping layer.
  14. Begin with half the eggplant and next, add all the red peppers.
  15. Sprinkle with half the cheese and a little salt and pepper.
  16. Add all the zucchini and onions.
  17. Next, the yellows peppers.
  18. Sprinkle with remaining cheese and a little salt and pepper.
  19. Finally, add the remaining eggplant.
  20. Cover the top of the vegetables with a 9-inch round piece of parchment paper or waxed paper.
  21. Place another cake bottom, cake pan or plate on top and weight it down with a few heavy cans or jars (over time the weight holds this torte together).
  22. Place on a larger plate or baking sheet (it will leak) and refrigerate for several hours or overnight.
  23. Before serving, place on a platter or cake plate and serve at room temperature or place in the microwave to warm.
  24. Makes 10 servings (each serving, 1/10 of recipe)

III- Nutrition Facts 1 serving (1/10 of recipe):

  • 89 Calories
  • Fat: 4.5g;
  • Saturated fat: 1g;
  • Protein: 4g;
  • Carbs: 11g;
  • Fiber: 3g;
  • Sodium: 243mg;
  • Sugar: 5g.

Smart Points value : 3