Vegetable Torta

Name: Vegetable Torta
Yield: Serves 6 to 8 as a main dish; 8 to 10 as a side
Cuisine: Italian
Ingredients: 3 , medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded; , kosher salt; 3 tablespoons, olive oil, plus additional oil for brushing wire racks; 1 medium head, garlic, outer papery skins removed and top third of head cut off and discarded; , Ground black pepper; 2 , medium red bell peppers (about 8 ounces each); 2 , large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices; 4 , medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices; 4 slices, white sandwich bread (about 6 ounces), torn into quarters; 3 tablespoons, unsalted butter, melted, plus additional softened butter for greasing pan; 2 ounces, Asiago cheese, grated on fine holes of box grater (about 2/3 cup); 3 , large eggs; 1/4 cup, heavy cream; 2 teaspoons, minced fresh thyme leaves; 2 tablespoons, lemon juice, from 1 lemon; 3 ounces, Asiago cheese, grated on fine holes of box grater (about 1 cup); 2 tablespoons, shredded fresh basil leaves

17 comments

Appears in Cook's Illustrated September/October 2005

SERVES6 to 8 as a main dish; 8 to 10 as a side

TIME3½ hours, plus 1½ hours standing and 20 minutes cooling

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 pre...

This is a members' feature.