Roasted vegetable torte [Recipe]


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Ah, the post-holiday period, when your suddenly snug-fitting jeans remind you that you’ve been over-indulging. That’s what the holiday is for, right? Glazed ham, loaded mashy pots, gingerbread men and eggnog.

But with 2014 looming, justification gives way to resolutions — and for some, that means scales, gym memberships and dieting. If losing or maintaining a healthy weight is among your resolutions for the New Year, be sure to check out our Sweat section for fitness tips that will keep you engaged, and our Eats section for nommy recipes that will make you feel as if you are indulging without sabotaging your efforts.

For the time being, check out this recipe for a delicious roasted vegetable torte, which will let you have your cake and eat it, too.  

Serves 4 to 5 people


  • 1 medium-sized eggplant
  • 2 red peppers
  • 2 yellow peppers
  • 2 orange peppers
  • 2 zucchini
  • 2 red onions
  • 6 large garlic cloves, minced
  • 1 cup grated Locatelli cheese (Romano)
  • Sea salt or kosher salt
  • Cracked pepper
  • Extra virgin olive oil



  1. Slice the eggplant and zucchini into quarter-inch rounds. Cut the peppers in half and remove the seeds. Peel the onions, cut them in half and slice them into quarter-inch rounds.

  2. Arrange the eggplant and peppers on cookie sheets, brushing them generously with olive oil, and roast at 400°F for 40 minutes.

  3. While the veggies are roasting, sauté the onion and garlic in olive oil until translucent without letting them brown. Add the zucchini and continue cooking until the zucchini starts to soften.

  4. Take a 6- or 7-inch springform pan and place half the eggplant in it to form the bottom layer. Season with some salt and pepper, and sprinkle some of the cheese. Next, add a layer of zucchini (about half). Season with salt and pepper, and sprinkle with cheese again. The peppers are next, seasoned with salt and pepper, and sprinkled with cheese. The other half of the zucchini mixture follows, seasoned with salt and pepper, and sprinkled with cheese. Last is the eggplant, seasoned and sprinkled with cheese.

  5. Place a flat disc on top of the torte, and put the springform pan into a larger baking pan or pie dish. Add weight on top of the disc, using a heavy can or jar. The weight compresses the vegetables and causes excess fluid to leak out onto the larger baking pan in which you’ve placed the springform pan.

  6. Refrigerate with the weight on top overnight.

  7. The next day, remove the sides of the springform pan and invert the torte onto a plate. Serve at room temperature. Pairs nicely with crusty bread.  


Nutrition info per serving (with 5 servings per recipe), estimated through SparkPeople's nutrition calculator: 293.5 calories, 17.8 grams of fat, 24.1 grams of carbs, 17.6 grams of protein


When Pattie Lazarus is not in her kitchen making wonderful food, she is helping to save homeless animals with Our Best Friends Rescue and helping spread awareness about the need to spay and neuter dogs and put an end to puppy mills.