Vegetable Torta

Published September 1, 2005.

Why this recipe works:

For a four-star, make-ahead vegetable torta recipe showcasing flavorful late-summer vegetables, we knew we would have to figure out the best approach for removing as much moisture as possible from the vegetables. We began by salting and pressing the eggplant, zucchini, and tomatoes. Extensive… read more

For a four-star, make-ahead vegetable torta recipe showcasing flavorful late-summer vegetables, we knew we would have to figure out the best approach for removing as much moisture as possible from the vegetables. We began by salting and pressing the eggplant, zucchini, and tomatoes. Extensive testing proved that each vegetable for our torta recipe would require a unique step to complete the job. The eggplant and zucchini required precooking—we roasted the eggplant in a 450-degree oven until browned and dry, and microwaved the more delicate zucchini between paper towels weighted with heavy plates. The tomatoes, however, didn't require precooking—they continued to dry out while being baked right on top of the torta.

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Serves 6 to 8 as a main dish; 8 to 10 as a side

To prevent sticking, the eggplant slices are roasted on wire racks set over baking sheets. Alternatively, they can be roasted directly on well-oiled baking sheets; after roasting, use a thin spatula to carefully remove the slices. Hard Italian Asiago is too mild for this recipe--use a domestic Asiago (available in supermarkets) that yields to pressure when pressed. The torta is best served warm or at room temperature. See below for make ahead instructions

Ingredients

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