Layered Vegetable Torte

The vegetables can be roasted/grilled up to a day before final assembly. It is a summer favorite.
Mark's recipes are all about flexibility. Make it your own. I prefer to slice the tomatoes as I go because I always use more than specified. I add a sprinkle of garlic, basil and Parmesan to each of the layers and top it with tomatoes, garlic, basil, Panko and parmesan. Bake on a sheet pan and rest at least 20 minutes. Hot or room temperature is excellent. Do not reheat; it turns to mush.

Fabulous recipe! Followed the suggestion below to add red bell pepper slices, used shallots instead of garlic and dotted each layer with goat cheese to add a bit more protein. Loved the goat cheese flavor with the veggies.

I love this recipe which I make slightly differently adding grilled red or yellow peppers and using a terrine mold lined with blanched leek leaves. After it's baked, the terrine is overturned and when it's cut, the slices look like a rainbow-colored 7-layer cake.

I love this. Have been doing my version of this very dish except have added some thinly sliced red bell pepper and thin rounds of sweet red onion. I like it best at room temp but have been know to eat it hot or cold. Just plain good any old way you want to serve it. A real summer comfort food. Thanks Mark Bittman, any chance you may do another TV series with Mario and Gweneth?

This recipe sounds yummy but here's a shortcut. Nearly all these vegetables can be done on a Panini grill or a Griddler. It's faster, does both sides at once and you don't have to heat up your oven. You can do that after the assembly.

If you don't have one of these in your kitchen, you should. It does much more than make sandwiches.

Delicious, but time-consuming prep.

To reduce time commitment, slice eggplant and zucchini LENGTHwise – – there's much less time-intensive turning during grilling or roasting. Instead of a round springform pan, line a rectangular baking pan with a well-oiled sheet of foil before constructing torte, then layer as directed. Invert carefully after partial cooling. You'll cut prep time in half. Or skip foil and serve from pan.

This makes perfect use of what my garden is producing now.

Can this be made in advance & either reheated or served at room temp?

What a delight, both visually and to the taste buds. It is fun to bring a dish to the table that causes gasps of approval from my guests. We had no trouble cutting the tart into wedges nor it falling apart when eating-- I BBQ'd the vegetables more than Mark did in the video. Served cold. Followed Annie's suggestion to add red peppers and onion. Added 1 t Herb of Provence because I was serving it with halibut with this seasoning. Use charcoal to roast. Took 3 hours from start. Worth every minute.

Cut with scissors rather than knife-try before you scoff

I use my panini press to "grill" the veggies without oil, because I am always trying to lose weight. And after 100 pounds gone , I can say this technique/rcipe is one of my favorites for a really substantial but WW-points-friendly meal.

It is very easy to prep the veg when you have a spare minute, and then assemble and bake on the fly. Leftovers work well for sandwiches or to top substantial salads.

Adding some home made pesto to a layer in place of basil brings it to a whole new level. Wonderful recipe.

This took way more than an hour! That being said, my vegetarian daughter loved it...and so did the non-vegetarians. I added goat cheese in every other layer, making the result creamy and yummy. We made burritos with the leftovers, adding a little crunchy cabbage and melty cheese. They were GOOD!

Made it tonite, WoW! So delicious! I have CKD, Chronic Kidney Disease, and I need to reduce meat and salt (mainly). This dish is delightful with only just a tiny sprinkle of salt when roasting, and no more. I sliced the vegetables 1/4" with a mandolin and roasted them for about 30 minutes, along with 1/2 large sweet onion, sliced and baby bella mushrooms. I mixed the garlic and basil with a splash of Balsamic vinegar. Everything else was very close to the recipe. No salt next time!

Wonderful recipe. Used what I had on hand: layers of roasted zucchini, roasted pequillo & poblano peppers, swiss chard, red onion slices. Put some chevre in the middle. Topped the whole thing with halved cherry tomatoes and breadcrumbs mixed with parsley and parmesan. Yum yum! A little lighter than the eggplant & mushroom preparation. You can make it in a glass casserole dish if you don't have a springform pan. Let it rest, and then just cut it in the dish and serve.

This is a great recipe! I added a layer of thinly sliced roasted potatoes as the bottom layer.