When I worked in the wine industry in Santa Ynez Valley, natural foods store New Frontiers in Solvang was my go-to place when I wanted to eat out for lunch. Once I discovered it I was hooked- their deli case is absolutely incredible, with a variety of imaginative dishes chock full of super foods and plenty of gluten free and vegan options. And don’t even get me started on the bakery!

One of my favorite things that they serve is a colorful multi-layered roasted vegetable torte that I immediately knew I would appropriate. I usually turn to it when I have leftover vegetables to use up, as I did here, but that will result in a smaller, thinner torte. For a taller (and most impressive) version, pile the layers up to the very top of your springform pan. And don’t limit yourself to the vegetables I have mentioned here, feel free to use whatever is taking up space in your fridge!

Ingredients
2 zucchini, cut into 1/2 in slices
1 eggplant, cut into 1/2 in slices
2 sweet potatoes or yams, cut into 1/2 in slices
1 red onion, cut into 1/4 in slices
2 tomatoes, cut into 1/2 in slices
3 assorted bell peppers
2 golden beets, cut into 1/2 in slices (mine were leftover/pre-roasted- I also recommend the pre-roasted red beets from TJ’s as a great time-saver)
3 cloves garlic, sliced thinly
1/3 cup olive oil
1/4 cup grated parmesan
3 tbsp breadcrumbs
basil leaves, for garnish
salt and freshly ground pepper

Instructions
1. Preheat oven to 400 degrees. Spread zucchini, eggplant, sweet potatoes and onion on a two foil-lined baking sheets and roast for about 20 minutes, turning once.
2. Meanwhile, roast the peppers over a gas stove for about 5 minutes (or in a 400 degree oven for about 40 minutes), turning occasionally with tongs, until skins are black and blistered. Transfer to a plastic ziplock bag to steam for about 10 minutes, then remove skin and seeds and slice into quarters.
3. Coat bottom and sides of 8-inch springform pan with oil. Spread the eggplant into bottom of the pan, then spread the zucchini,sweet potatoes, red onion, tomatoes and golden beets in alternating layers, sprinkling each layer with salt and pepper. Press the garlic slivers intermittently throughout the torte. Sprinkle the top of torte with breadcrumbs and parmesan, and drizzle with a bit of olive oil.
4. 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 and garnish with fresh basil leaves. Cut into wedges and serve.