*****27/56 ROASTED VEGETABLE TORTE

Even though the photo in
pampered chef looks good, this to me
is more accurate and mmmm
finger-lickin' good

RECIPE 27/56  ROASTED VEGETABLE TORTE (it is really important to blot the vegetables of excess moisture before starting the layers, otherwise this ends out like soup), see March 20 review

INGREDIENTS
3 each medium yellow and red bell peppers
1 1/4 lbs eggplants about 2 small, cut into 1/2 inch-thick disks
1 3/4 tsp salt divided
3 medium zucchini, cut into 1/4 inch thick disks
3 shallots, thinly sliced
5 garlic cloves, pressed, divided
1 tsp coarsely ground black pepper
1/4 cup EVOO
2 pkg reduced-fat cream cheese (Neufchatel), softened, I used a combination of Neufchatel and Marscapone.  The cream cheese has to be really softened in order to spread it well.
1/2 cup finely chopped fresh basil leaves
1 16 ounce whole-grain baguette, sliced
5 cups mixed greens salad blend
Sherry vinegar (optional)

DIRECTIONS
PREP TIME 1 HOUR TOTAL TIME 6 HOURS OR OVERNIGHT  10 SERVINGS  340 CAL; by the way if you follow the directions about pan heating the zucchini and eggpant, this takes forever to prepare for refrigeration.   I think the best way to do this is to oven grill all of the vegetables on cookie sheets.   After all, the red peppers alone take about half an hour.   I did can roasted red pappers and those are great for this dish.   Still those have to be blotted before placed on the torte.....   In general, the hour seems like an underestimate, also I would put in more vegetables and only one layer of the cream cheese, after all that is the only part of this dish that has dangerous solid fats.

1.  Line Springform Pan with plastic wrap; set aside, what I did for this was envelope the bottom of the layer with the plastic wrap, if you try to cover the whole inside the plastic will move around too much.  .  Roast bell peppers (preheat over to 450, cut peppers lengthwise in half, remove stems and seeds. place onto foil-lined large sheet pan, spray with EVOO and roast 30 to 50 minutes or until soft, carefully place in to Batter Bowl, cover and cool completely and peel).  Sprinkle eggplant disks with 1 tsp of the salt; let stand 20 to 30 minutes or until moisture appears. Blot dry with paper towels; set aside.

NOTE:  I WOULD REPLACE 2 AND 3 WITH OVEN GRILLED VEGETABLES, OR EVEN ON AN OPEN GRILL, THE PAN THING IS TOO MESSY FOR ME, SPLATTERS, BURNS YOUR SKIN, ETC.  ALSO INSTEAD OF #1 I WOULD USE MY CANNED PRE ROASTED RED PEPPERS.

(2.  Spray Skillet with EVOO; heat over medium heat 1 to 3 minutes or until shimmering.   Add zucchini; cook 3 to 4 minutes or until lightly browned, stirring occasionally   Add shallots, three of the pressed garlic cloves, black pepper and 1/4 tsp salt.  Cook 2 to 3 minutes or until zucchini are tender, stirring occasionally.   Remove zucchini mixture from Skillet; set aside and cool completely.

3.  Add 2 Tbsp EVOO, cook eggplants 4 to 5 minutes or until golden brown.  Turn eggplants over; add remaining 2 Tbsp oil and cook 4 to 5 minutes or until eggplants are softened.  Remove eggplants from Skillet; set aside and cool completely.)

4.  Combine cream cheese, basil, remaining pressed garlic and remaining 1/2 tsp salt in Stainless Mixing Bowl; mix well.  To assemble torte, arrange eggplants over bottom of prepared pan; top with half of the cheese mixture, spreading to edges.  Top with yellow peppers and zucchini mixture.   Spread with remaining cheese mixture.  Top with red peppers, smooth side up.  Cover with plastic wrap; place empty Cake Pan and several coup cans over torte to compress layers.  Refrigerate 6 hours or overnight.

5.  To serve, remove collar and plastic wrap; transfer torte to serving platter using Mega Lifter.   Cut torte into 10 slices.   Serve with bread and mixed greens.  Drizzle torte and mixed greens with vinegar, if desired.

TO HELP PREVENT MOISTURE FROM SEEPING OUT OF THE TORTE, BLOT THE VEGETABLES DRY BEFORE ASSEMBLING.  TO CATCH ANY EXCESS MOISTURE THAT MAY SEEP OUT ONCE THE TORTE IS ASSEMBLED, PLACE THE SPRINGFORM PAN ON A LARGE SHEET PAN BEFORE PLACING IN FRIG.