LAYERED VEGETABLE CAKE
Make and share this Layered Vegetable Cake recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper.
- In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan.
- Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc.
- The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga.
- At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture.
- Whisk together the eggs, vegetable stock & cream then season lightly.
- Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal.
- Bake for 1 hour, then remove the foil & bake another 30 minutes.
- Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden.
- Let it cool just slightly, then cut into wedges & serve.
Nutrition Facts : Calories 209.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 67.7, Sodium 299, Carbohydrate 32.5, Fiber 5.5, Sugar 7.6, Protein 6.7
JEFFERSON'S VEGETABLE LAYER CAKE
Steps:
- Preheat oven to 375 degrees. Place the peppers, zucchini, squash, and eggplant, on rimmed baking sheets in a single layer. Drizzle with half of the oil, and season with salt and pepper. Transfer to oven, and bake for 10 minutes. Turn vegetables over, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Bake until tender and cooked through, 10 to 20 minutes more.
- Layer the vegetables in a 9-inch springform pan, in the following order: eggplant, red pepper, yellow squash, red tomatoes, 10 basil leaves, zucchini, mango, and yellow tomatoes. Season with salt and pepper. Arrange remaining 10 basil leaves decoratively on top of the cake.
- Soak the gelatin sheets in enough cold water to cover. In a small saucepan, place the tomato water over medium heat until hot to the touch. Squeeze the excess water from the gelatin sheets, and add to the tomato water. Stir until dissolved. Let cool slightly. Measure 1 cup; set remaining tomato water aside for another use. Pour evenly over the cake.
- Wrap with plastic wrap, and transfer to refrigerator until set, about 1 hour.
- Slice cake, and serve garnished with a leaf of basil, and a tablespoon-sized scoop of goat cheese. Drizzle plate with balsamic vinegar and olive oil. Serve immediately.
LAYERED VEGETABLE TORTE
Getting this vegetable torte right takes a little time. You really must grill (or pan-grill) or roast all the vegetables well - they have to become quite tender - before assembling the torte. Ultimately, you want the vegetables to almost melt together. Grilling is the technique of choice because it gives the vegetables a hint of smokiness.
Provided by Mark Bittman
Categories dinner
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
- Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
- Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 47 grams, Fat 20 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 1133 milligrams, Sugar 6 grams, TransFat 0 grams
EASY LAYERED VEGETABLE BAKE
Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
- Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
- Bake 35 to 40 min. or until center is set.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g
LAYERED VEGETABLE CAKE
This recipe is from "Easy Vegetarian Cooking - with a month's worth of quick dinner recipes based on Harvard Healthy Eating Plate" - http://amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddigital-text&field-keywords=vegetarian+recipes%2CB00E1MGU2K
Provided by Alexandra Beck
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Rinse vegetables, cut potatoes and carrots in 1-inch pieces and steam-cook with some salt for 15 minutes.
- During that time, hard boil eggs; separately grate eggs and zucchini, reserve.
- Prepare the "frosting" mixing together sour cream, mayonnaise, salt and pepper.
- Separately grate potatoes and carrots.
- On a serving platter, layer potatoes, carrots, zucchini and eggs, with the dressing between the layers.
- Serve.
UPSIDE DOWN VEGETABLE CAKE
A thrifty recipe that they will never suspect as a leftover dish. Great for recycling the remains of holiday feasting. From the Mississippi Valley Cookbook of Midwestern Recipes, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
- Sift dry ingredients together; cut in shortening.
- Combine egg and milk; add to dry ingredients, stirring until well mixed.
- Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
- Spread dough over vegetables and bake for 20 to 25 minutes.
- Turn out onto hot serving plate with vegetables on top and serve.
- Very nice with a hot tomato, cheese or mushroom sauce.
Nutrition Facts : Calories 345.4, Fat 14.5, SaturatedFat 8.6, Cholesterol 67.2, Sodium 610.6, Carbohydrate 44.2, Fiber 4.4, Sugar 2.8, Protein 9.6
LAYERED VEGETABLE BAKE
I found this recipe on a pyrex glass baking dish. I have not made it - but it looks so simple and the flavours should work well together. As a shortcut I would purchase the grilled eggplant and capsicum from the deli.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Degress C or 350 Degrees F.
- Spray 7 cup capacity pyrex dish with olive oil spray.
- Place potato in single layer over base of dish.
- Spread 1/2 jar pesto sauce over.
- Layer half of the onion.
- Layer half of the ricotta.
- Top ricotta with capsicum, season with sea salt and pepper.
- Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
- Season.
- Bake covered with foil for 45 minutes.
- Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
- Allow to cool and serve in wedges topped with parmesan.
Nutrition Facts : Calories 248.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 38.2, Sodium 83.8, Carbohydrate 29.1, Fiber 6.1, Sugar 5.2, Protein 12.2
LAYERED VEGETABLE TORTE
Make and share this Layered Vegetable Torte recipe from Food.com.
Provided by mewack
Categories Savory Pies
Time 1h25m
Yield 1 torte, 10 serving(s)
Number Of Ingredients 17
Steps:
- In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together.
- Knead the dough with your hands for 10 minutes; it will be quite tough.
- Wrap the dough in cling film and refrigerate for at least 1 hour.
- Sweat onion and garlic in a pan with a little olive oil.
- Add the crushed tomatoes and simmer for 30 minutes.
- Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips.
- Grill vegetables on a high heat on a barbecue, griddle or in a frying pan.
- Add sugar and vinegar to the tomato sauce and simmer until thick.
- Add the anchovies.
- Take ½ of the dough and roll out to a thickness of approximately 0.2mm.
- The dough will spring back so just keep working it until you get a large circle (approximately 15 inches).
- Place on greaseproof paper onto a baking tray.
- Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing.
- Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan.
- Repeat, and finish with a layer of eggplant.
- Roll the remaining dough out to a similar size and lay over the filling.
- Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife.
- Brush the torta with egg wash.
- Bake at 340ºF for 30-40 minutes.
- Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 242.7, Fat 8.2, SaturatedFat 2.6, Cholesterol 30.6, Sodium 281.1, Carbohydrate 33.3, Fiber 3.5, Sugar 5.2, Protein 9.3
INA GARTEN'S ROASTED VEGETABLE TORTE (BAREFOOT CONTESSA)
Make it ahead of time and then cut it into wedges, like a cake. The layers of roasted vegetables look so beautiful. One adaptation that I do, is put a whole layer of goat cheese in the center - its wonderful. Another thing I've done is to make a light basil vinaigrette to drizzle over each serving. Either of these things (or both) really put this dish over the top!!
Provided by Black Radish
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cook the zucchini, onions, garlic, and 2 tablespoons olive oil in a large sauté pan over medium heat for 10 minutes until the zucchini is tender. Season with salt and pepper.
- Brush the red and yellow peppers and eggplant with olive oil, season with salt and pepper, and roast on a baking sheet for 30 to 40 minutes, until soft but not browned.
- In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables.
- Begin with half of the eggplant, then layer half of the zucchini and onions, then all of the red peppers, then all of the yellow peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
- Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper. Place a 6-inch flat disk (another cake pan or the bottom of a false-bottom tart pan) on top and weight it with a heavy jar. Place on a plate or baking sheet (it will leak) and chill completely.
- Drain the liquids, place on a platter, and serve at room temperature.
Nutrition Facts : Calories 116.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 139.4, Carbohydrate 18.1, Fiber 5.2, Sugar 6, Protein 6.6
LAYERED VEGETABLE BAKE
Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.
Provided by Tisme
Categories Cheese
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
- Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
- Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.
Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9
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