Layered Roasted Vegetable Torte

layered roasted vegetable torte

If you’re a fan of vegetables then you’re going to love this recipe! Layers of your favorite veggies stacked into a springform pan and “glued” together by tasty shredded cheese, it’s a show stopper and it could work very well as a side dish to your holiday table.

The only thing you’ll need to do ahead of time is pre-roast your veggies, then it’s all about the assembly, which is really quite simple.

layered roasted vegetable torte

I used a 9 inch spring form pan which would give you six nice sized wedge portions. If you want to go for a bigger spring form pan, don’t be afraid, I’ve done it and it works great, just roast more veggies, add more cheese and you’ll be fine.

layered roasted vegetable torte

The key to a successful un-molding is to let it rest for at the very least 30 minutes, but an hour would be better, you could even make it the day before then take it out hours ahead of serving and allow it to reach room temperature.

layered roasted vegetable torte

By letting it rest properly you’ll be able to cut it into perfect wedges and everything will stay in tact.

layered roasted vegetable torte

I made a different version here, a few years ago, you can check it out to get an idea of other veggies you might want to use, but really just use your imagination!

I’m also on Instagram where you can follow me and see what else I’m cooking up!

5.0 from 3 reviews
Layered Roasted Vegetable Torte
Colorful layers of roasted veggies stacked into a torte, a great presentation for your table.
  • For this recipe I used a 9" spring form pan, that I brushed inside with olive oil
  • 1 butternut squash with a long neck, remove skin and slice thin. ( I only used the neck of the squash so I could get flat slices) you could also use the bulb part just slice thin also
  • 1 medium head of cauliflower, which I take my knife to and make slices
  • 1 head of broccoli, just the crown, sliced like the cauliflower
  • 1 delicata squash cut into half rings
  • a few collard green leaves, which I just happen to have, but you could use spinach or kale
  • grated asiago, grated mozzarella and grated romano for "glue"
  1. Have all your veggies pre-roasted at 400 degrees until golden on each side. Depending on the size of your veggies and the size of your pan you might have some left over, but that's a good thing!
  2. Then take your oiled pan and place it on a foil lined baking sheet that's rimmed, it's going to leak a bit at the bottom and this will be such easy clean up.
  3. Start layering, I like to put something substantial on the bottom and top so I started with the slices of butternut squash, fill the whole bottom of the pan, try to have no gaping spaces.
  4. After each layer, sprinkle some of each cheese all around.
  5. Next layer, the cauliflower, place it all around filling all the open sides and spaces.
  6. Repeat with sprinkling of all cheeses.
  7. Another layer of butternut squash, then more cheese.
  8. Next layer the broccoli, more cheese, at this point gently press down the torte with the back of a tablespoon to make sure the layers are nice and compact.
  9. Next will be the delicata squash rings, then repeat with cheese.
  10. Next will be your something green, kale, spinach or collard leaves. ( you might want to wilt those in the microwave for a minute before) repeat with cheese.
  11. Last layer for the top I used butternut squash again, but you could also used roasted sweet potato.
  12. Top with cheese and place foil on top to cover.
  13. Bake in a 400 degree oven for 20 minutes, then take foil off and bake another 15.
  14. Remove and let it rest for at least 30 minutes at the very least, an hour even better, very important so everything sets and you'll be able to cut into nice wedges.
  15. Then go around the edge of pan with a knife making sure nothing is sticking, then release spring on pan and remove and place on a platter with bottom of pan still in tact.
  16. You can make this the day before, just take it out several hours before serving to reach room temperature.



Winter Vegetable Torte

I love my springform pans I use them for so many things, I think I have every size they make. They’re great for layering vegetables that are “glued together” with various cheese, as in this torte.
This recipe was born from small containers of roasted vegetables I had tucked away in my fridge, and one large sweet potato, and I must say it turned out mighty good, a different variation than my zucchini, eggplant version.
You can’t get a better side dish because everything is all contained in one flavorful wedge!

I started with very thinly sliced sweet potato, then each layer a different veg, sprinkling grated cheese in between and ending with the sweet potato on top.
I used a 6 inch springform pan that was deep and allowed me to have many layers, just remember to press down in between, place the pan on a baking sheet so you won’t have drips in your oven when cooking and cover the top with foil. Roast at 425 for 20 minutes, then take the foil off and roast another 15 minutes until the top is golden. Let it rest for 30 minutes before you slice it into wedges.

Use your imagination and the vegetables of your choice, here’s a list of what I used for my winter vegetable torte.
 No doubt I will be making this again!
Buon Appetito


Grilled Veggie Torte Revisited and the Winner of My Giveaway!

Before I get on with my torte I’d like to thank everyone for all your wonderful comments, I loved reading them along with all the nice emails I received. Now I’d like to announce the winner of my giveaway. Drum roll please!
CULINARY CORY! Congratulations Cory, Julie from Blog2Print will be contacting you soon with all the details, enjoy your blog book!

Some things just need to be revisited, they’re worth repeating especially when you change them up a bit, such is the case with this Grilled Veggie Torte. My inspiration for making this first hit me a few years ago when I saw this layered beauty in the case at my local Whole Foods store. I asked them how they made it, was there any cheese between the layers? I was in awe of it’s cake like structure and the beauty of it. It was made in a spring form pan piled high with veggies and feta cheese in between, I instantly went home and tried to recreate it, since then I have made it several times for parties, to bring along to a friends house or just when I want to use up an abundance of veggies like I did here. It’s very impressive looking and it can be made in any size pan, the one in my previous post was a 6 inch pan, the one here was a nine inch.
The more colorful you make it the better it is, that’s what gives it the wow factor. I used green, red, yellow and orange peppers, vadalia onion rings, zucchini, eggplant and portabello mushrooms tossing torn fresh basil in between. Feel free to use any of your favorite veggie combinations.

In previous times I have put feta cheese, shredded mozzarella, parmesan or asiago between each layer and on top. Grilling all your veggies do take some time so feel free to grill them the day before and just assemble it on the day you bake it. Remember to brush them all with olive oil and season with salt and pepper before grilling.

Then the other day my friend Stacey posted a beautiful Grilled Vegetable Torte with a crispy and cheesy breadcrumb topping on it and I was inspired to make her version ASAP! all I can say is that the topping enhanced the over all deliciousness of the torte! Check out her beautiful version here.
I also added sliced garden tomatoes on one layer after seeing hers. I made my crispy topping with homemade bread crumbs, grated romano cheese, snipped basil, salt and pepper, and a generous drizzle of olive oil on the top. The two new additions were incredible!
Bake it at 400F for about a half hour. The key is to let it really cool down before you pop the spring on the pan and you will have no problem cutting it into perfect wedges, just make sure you use a serrated knife and slowly cut through it.
The torte can stand proudly alone as a vegetarian meal along with a salad or it’s a wonderful side dish with any type of grilled meat. I served mine with this chicken above. A great summer meal indeed!
Buon Appetito!


For some reason, don’t ask me why, I like curved objects! I know it’s a bit weird but my eye always goes to curved things, arches, rounded windows, scrolls, I can go on and on. Give me a choice between a straight line and a curve, and guess what I’m picking? So it’s no wonder that I sometimes like to make a round lasagna, it’s out of the norm, I know, but it’s fun to change it up sometimes. Just make your favorite lasagna, this one was made with ricotta and spinach, and do it exactly how you make any lasagna, just trim up the pasta to fit your spring form pan. This was made in a 10″ pan, and I’ve even made it in the smallest one, for an individual size, you can be very creative!! The only thing I would suggest is to bake it on a cookie sheet in your oven.
This is a great way to use up any vegetables you might have laying around. Cut them up and lay them on a cookie sheet with olive oil, and seasonings of your choice, I used a tuscan dried herb mix I have, plus salt and pepper. Roast them till al dente in a 400 degree oven, you do not want to overcook them!For mine I used, eggplant, zuccini, red pepper, onion, and a little fennel I had. Next, roll out one piece of puff pastry so its big enough to line the bottom of a 10″ springform pan, just push down the sides and make a little crust. Place your veggies on top, sprinkle with a generous amount of Romano cheese, about a cup of Provolone cut in chunks,( the real stuff). Beat 2 eggs with a little milk, pour all over, and finally, grated Fontina sprinkled all over the top. Bake at 375 degrees for about 35 mins, or until everything is golden and crisp.


Don’t cut it while its hot, let it cool down to room temp, that’s the best way to eat this! If you wait, it won’t fall apart when you cut into it either. Besides the flavors come out even more at room temp. This is great with a salad for dinner, or fancy enough to serve at a party! Only you will know, you were just using up your leftover veggie’s!!!BUON APPETITO!!