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Roasted Vegetable Torte with Harissa Vinaigrette

Roasting vegetables is the ultimate way to intensify their flavors and inherently rich sweetness. Once cooked, the vegetables are simply layered in a dish to form a torte. This delectable torte is finished off with a drizzle of Harissa Vinaigrette over the top. Harissa is a Moroccan hot chili paste that is available in most Asian food stores or other food specialty shops.

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Ingredients

Harissa Vinaigrette*

½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon harissa sauce
½ teaspoon coarse salt
⅛ teaspoon freshly ground pepper

Roasted Vegetable Torte

2 large red bell peppers, halved and seeded
¼ to ½ cup extra virgin olive oil
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
1 eggplant (1¼ pounds), cut into ½ -inch-thick rounds
2 large Portobello mushrooms, stemmed and cleaned with a damp paper towel
3 zucchini (8 ounces each), cut lengthwise into ½ -inch-thick slabs
4 ounces feta or goat cheese (optional)

*A zesty vinaigrette can be substituted for the Harissa Vinaigrette.

Details

Serves: 4


Method

To make the Harissa Vinaigrette, combine all the ingredients in a small jar with a tight-fitting lid. Shake well to blend. Set aside.


Preheat oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil and heavily coat them with olive oil.


To make the Roasted Vegetable Torte, place the red peppers on a prepared baking sheet and brush both sides with some of the olive oil. Season with some of the salt and pepper. Roast for 20 minutes on each side or until tender. Transfer the peppers to a plate. Cut each pepper in half and cover loosely with aluminum foil. Set aside.


Place the eggplant, Portobello mushrooms, and zucchini on the baking sheets and brush both sides with the remaining olive oil. Season with salt and pepper. Bake for 15 to 20 minutes or until tender. (Cook­ing time will vary for individual vegetables. Periodically check the veg­etables and remove those that are done to the plate containing the red peppers.)


To make the torte, use a sharp knife to thinly slice the Portobello mushrooms on the diagonal, as you would a brisket or flank steak.


Place the eggplant slices, slightly overlapping each other, on the bot­tom of an 8- or 9-inch pie plate that has been lightly coated with a non­stick vegetable spray. Alternate the zucchini and mushroom slices, in spokelike fashion, on top of the eggplant and then top with the red peppers. Cover the torte with a piece of waxed paper and place a pie pan on top. Gently press down on the top pie pan to flatten the torte. Remove the top pie pan and waxed paper. Cover the dish with plastic wrap and refrigerate for several hours or overnight.


To serve, cut the torte into wedges and place each one on a dinner plate. Place a piece of cheese off to the side, if desired. Drizzle Harissa vinaigrette over each serving.

EACH SERVING PROVIDES:

23g carbohydrates, 480 calories, 6g protein, 43g fat, 9g dietary fiber, 521mg sodium, 0mg cholesterol

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