Ina Garten's Roasted Vegetable Torte Barefoot Contessa

Ina Garten’s Roasted Vegetable Torte, as featured in Barefoot Contessa, is a stunning, layered masterpiece that celebrates the natural flavors of summer vegetables. This vibrant dish combines roasted zucchini, yellow squash, red bell peppers, onions, and eggplant, all perfectly caramelized to bring out their sweetness. Enhanced with grated Parmesan cheese, fresh basil, and a hint of garlic, the torte is carefully assembled in a springform pan, creating a beautifully compact and colorful presentation. Baked to golden perfection, this vegetarian torte is both elegant and hearty, making it a versatile option for a dinner centerpiece, brunch side, or make-ahead lunch. Serve it warm, at room temperature, or even chilled for a refreshing twist. Whether for entertaining or an everyday treat, this torte is a delicious way to highlight seasonal produce. Keywords: roasted vegetable torte, Ina Garten recipe, vegetarian dinner idea, layered vegetable dish, Barefoot Contessa recipe.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 large zucchini
• 2 large yellow squash
• 2 red bell peppers
• 2 medium yellow onions
• 1 large eggplant
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1.5 cups grated Parmesan cheese
• 8 fresh basil leaves
• 2 minced garlic cloves

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

Slice the zucchini, yellow squash, eggplant, and onions into 1/4-inch thick rounds. Cut the red bell peppers into thick strips.

Step 3

Place the vegetables on the prepared baking sheets and drizzle with olive oil. Sprinkle evenly with kosher salt and black pepper.

Step 4

Roast the vegetables in the oven for about 25-30 minutes, flipping halfway through, until they are golden and tender.

Step 5

Reduce the oven temperature to 375°F (190°C). Lightly grease a 9-inch springform pan with olive oil.

Step 6

Begin layering the roasted vegetables in the pan. Start with a layer of eggplant, followed by a sprinkle of Parmesan cheese and a few basil leaves. Add a layer of zucchini, yellow squash, and onions, sprinkling cheese and basil between layers.

Step 7

Scatter the minced garlic evenly across one of the middle layers. Continue layering the remaining vegetables, cheese, and basil, pressing down gently to compact the layers.

Step 8

Finish the top layer with red bell peppers and a generous sprinkle of Parmesan cheese.

Step 9

Cover the pan with aluminum foil and place it on a baking sheet. Bake for 40 minutes, then uncover and bake for another 15-20 minutes to allow the top to brown slightly.

Step 10

Remove the torte from the oven and let it cool in the pan for at least 10 minutes. Run a knife around the edges and carefully remove the springform ring.

Step 11

Slice into wedges and serve warm, room temperature, or chilled. Garnish with additional basil if desired.

Nutrition Facts

Serving size	(2049.8g)

Amount per serving	% Daily Value*
Calories	1499.8

Total Fat 84.0g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 120mg	0%
Sodium 8165.9mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 45.6g	0%
Total Sugars 75.2g
Protein 77.5g	0%

Vitamin D 0IU	0%
Calcium 2047.5mg	0%
Iron 18.2mg	0%
Potassium 4718.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 19.7%

Carbs: 32.1%