Layered Vegetable Torte | Mark Bittman

Roasted vegetable is one of my favorite dishes of all seasons. Roasting or grilling vegetables such as eggplant, zucchini, bell pepper, tomato and mushroom is something I’ve done hundreds of time. Melding the flavors of all the vegetables and turning them into a delectable dish never gets old. The methods may differ regionally. I consider the concept of a layered vegetable torte as something quite similar to a ratatouille, which is a French Provencal dish using these vegetables. Like the ratatouille, it takes time to get the method working just right. Mark Bittman tells us that from the start.

Like any optimists, I like to think I’ll get it right while ignoring all the “noises” about it to the contrary. Realistically, however there are a few steps we should be mindful of in achieving a perfect layered vegetable torte. It’s not complicated but it may take a few trials and errors. Some experimentations may be necessary.

Here are some tips from my initial experience in making the layered vegetable torte:

The prep work: The recipe calls for cutting all vegetables uniformly in 1/4-inch slices. It’s important in order for the vegetables to spread evening in the torte — layers after layers. Visually, it’s appealing to see the vegetables in vibrant color and pattern, horizontally and vertically. After all, the intention for a layered vegetable torte is the look — a treat for the eyes as well as the palate. Having evenly sliced vegetables adds to its appeal.
The topping: Besides the vegetables, another layer of interest is the topping to highlight the torte’s texture, flavor and visual effect. Sprinkle Parmesan and bread crumbs on top of the vegetable layers, and drizzle with about 1 tablespoon oil. The browning of the parmesan/bread crumb topping provides the visual clue as to when the torte is finished cooking. It takes me 20-25 minutes in a 400°F oven, less than the 30 minutes outlined in the recipe. Importantly, making a perfect torte takes precise timing every step of the way.
The cooking method: According to Mark Bittman: “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.” I roast the vegetables individually in the oven; it’s less than ideal.
Potential pitfall: The issue I encounter with oven roasted vegetables is the moisture level. I believe grilled vegetables are usually dryer; roasted vegetables tend to retain more water. As a result, the roast vegetable torte turns out more soggy than I’d have preferred.
Cutting and serving the torte: It’s best to cut and serve the vegetable torte at room temperature. Otherwise, you stand the risk of the torte not cutting as cleanly as you’d like.

Print Recipe

Layered Vegetable Torte | Mark Bittman

Serves: 4-6

Ingredients

1 large eggplant, cut into ¼-inch slices
4 medium zucchini or yellow squash, cut into ¼-inch slices
2 portobello mushrooms, cut into ¼-inch slices
2 red bell peppers, cored and cut into ¼-inch slices, optional
½ cup extra virgin olive oil, or more as needed
Salt
Black pepper
2 plum tomatoes, cut into ¼-inch slices
2 tablespoons minced garlic
¼ cup chopped fresh basil leaves
¼ cup freshly grated Parmesan
½ cup bread crumbs, preferably fresh

Instructions

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, mushrooms and bell pepper, if using, 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, bell pepper, if using, 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.