Saturday, August 27, 2011

Veggie Torte a la Irene

As we await hurricane Irene here in the Northeastern part of the USA I have been busy in the kitchen.  I love days when you are literally given an excuse to not leave the house.  Thank you, Mother Nature and thank you, Irene!

Pretty!












Since I am leaving for a week of Business Travel on Monday I figured it would make good sense to use up any veggies and odds and ends I had in the refrigerator.  And that is how this torte recipe was born.

This was easy to throw together, is beautiful when unmolded and has a great depth of flavor.  The recipe reflects the veggies I had in the house but you could certainly use just about any roasted or caramelized vegetable in this recipe.  Use your imagination!!

Veggie Torte a la Irene

1 1/2 medium size zucchini sliced thin
1 8 oz package baby bella mushrooms, sliced
1 large Vidalia or Spanish onion, sliced thin
3 cloves garlic, minced
2  roasted red peppers, skinned and seeded
2 roasted  green peppers, skinned and seeded
2 tbsp capers
~1/4 25 oz jar marinara sauce
1/2 cup breadcrumbs
2 tbsp dried parsley
1 tbsp Earth Balance Vegan Buttery Spread
Salt and pepper to taste

Preheat the oven to 400 degrees.  On an outdoor grill or roast the zucchini and mushrooms with a tablespoon of olive oil, salt and pepper until soft. If you do not wish to use an outdoor grill you can roast these in the oven  at about 400 degrees until soft.  I think grilling them provides a nice flavor. Set aside to cool.

Over medium heat add a tablespoon of olive oil and the onions and garlic to a saute pan.  Season with salt and pepper. Saute until onions are very soft and start to turn brown.  Set aside.

Oil the bottom of a closed spring form pan.  Cover the bottom with the grilled zucchini.Add a bit of the marinara sauce and then place a layer roasted red pepper.  Add more marinara and then the mushrooms.  Top with the onions and ten add the capers on top of the mushrooms. Add the roasted green peppers and then the rest if the marinara. (Note: it really does not matter what order you layer the vegetables).  Use a spatula or large spoon to press the layers tightly together.

Mix the dried parsley and bread crumbs together.  Melt the Earth Balance and add to the breadcrumbs.  Stir until Earth Balance is absorbed and forms a crumbly mixture.  Top the torte with the breadcrumb mixture.

Bake in the oven at 400 for about 30 minutes.  Allow to cool 5-10 minutes before unmolding the spring form pan.  Once unmolded allow to cool another 10-15 minutes before serving.




1 comment:

  1. that looks and sounds really freakin' good!

    ReplyDelete