Yellow Squash and Bell Pepper Torte

Name: Yellow Squash and Bell Pepper Torte
Total time: 8 h 2 min
Yield: 8 servings
Ingredients: 4 whole yellow bell peppers, halved lengthwise, stemmed, and seeded; 5 tablespoons olive oil; 6 cloves garlic cloves; 2 pounds yellow squash; 1 pound red onions; 3 tablespoons red-wine vinegar; ½ cup grated Parmigiano-Reggiano; ⅓ cup chopped basil; 1 piece springform pan; 1 serving Parmigiano-Reggiano shavings and basil leaves

A beautiful layered vegetable torte featuring tender yellow squash, roasted bell peppers, and caramelized red onions, topped with Parmigiano-Reggiano and fresh basil. This elegant dish is perfect as a vegetarian main course or impressive side dish.

8 servings

8 hr 2 min

Published October 4, 2025

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Ingredients

•4 whole yellow bell peppers, halved lengthwise, stemmed, and seeded
•5 tablespoons olive oil
•6 cloves garlic cloves
•2 pounds yellow squash
•1 pound red onions
•3 tablespoons red-wine vinegar
•½ cup grated Parmigiano-Reggiano
•⅓ cup chopped basil
•1 piece springform pan
•1 serving Parmigiano-Reggiano shavings and basil leaves

Cooking Instructions

1.
Preheat oven to 425°F with rack in middle.
5 min
2.
Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.
30 min
3.
While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.
24 min
4.
Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.
18 min
5.
Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.
15 min
6.
Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).
360 min
7.
Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.
30 min

Yellow Squash and Bell Pepper Torte

8 servings

8 hr 2 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 whole yellow bell peppers, halved lengthwise, stemmed, and seeded

•5 tablespoons olive oil

•6 cloves garlic cloves

•2 pounds yellow squash

•1 pound red onions

•3 tablespoons red-wine vinegar

•½ cup grated Parmigiano-Reggiano

•⅓ cup chopped basil

•1 piece springform pan

•1 serving Parmigiano-Reggiano shavings and basil leaves

Cooking Instructions

Preheat oven to 425°F with rack in middle.

5 min

Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.

30 min

While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.

24 min

Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.

18 min

Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.

15 min

Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).

360 min

Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.

30 min