Dana Slatkin

Vegetable Torte

Vegetable TorteSome of you like to start out the year with resolutions. A few days into 2012, and I’m betting you’re still on a roll. This month, you’re rocking your new clean, virtuous lifestyle. Bravo!

Me, I’m back in the kitchen, cooking up comfort food. Because in the first few weeks of the year, I’d rather do anything than get back to work. Call me sentimental, but I want to hang on to the warm glow of the holidays for as long as possible (maybe that’s why I can’t bring myself to toss all those shiny, happy holiday cards).

So even though it hardly feels like winter here, I’m sticking with hearty, reassuring fare. This beautiful vegetable torte fits the bill. I’ve made it several times for dinner parties and there weren’t any leftovers. It’s got all the appeal of a deep-dish pizza, with a rustic crust and anything-goes charm. Just about any sautéed or roasted vegetable — eggplant, zucchini, fennel, broccoli or broccoli rabe, even potatoes — would make a lovely layered contribution.

Make the torte a day or two ahead and slice it into wedges. It freezes and reheats beautifully.

As for my resolutions? They’re on my to-do list, and I know I’ll get around to them eventually.

If you’ve already resolved to eat healthier, you’ll love these easy, vegetarian recipes: Arugula Salad with Parmesan Hemp Dressing; Iceberg Wedge with Lowfat Ranch Dressing; Sweet and Sour Glass Noodle Soup; Dana’s 4-Pepper Tortilla Soup; and Quinoa Salad with Feta, Tomatoes, Corn and Olives.

Photo credit: Slashfood

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