Ingredients
Serves 6 as a main
¼ cup (60 ml) extra-virgin olive oil, plus extra for greasing
250g 4 x .25cm slices of thick soft bread, crusts removed
2 cups milk
4 large 60g eggs
1 ½ cups grated parmesan cheese
400 g desiree potatoes, sliced as thinly as possible (use a mandolin, if you have one)
300 g baby zucchini, sliced as thinly as possible
150g peeled and seeded pumpkin, sliced 2mm thick
Sea salt and freshly ground black pepper
100 ml olive oil
3 garlic cloves, finely chopped
½ cup fresh oregano, leaves picked and washed
Sea salt and freshly ground black pepper
Method
Baked Vegetable Torte
Preheat the oven to 180°C. Grease a 26cm square ceramic baking dish with olive oil.
Soak the bread in the milk for 5 minutes. Squeeze the bread and milk well with your hands to form a paste. Whisk the eggs and parmesan together and combine it with the bread mixture until smooth, set aside.
Chop the oregano with the garlic and mix with the oil, season will with salt and pepper. Into the dish lay down a single layer of potato so that the slices are slightly overlapping each other. Sprinkle over some of the garlic, oregano and olive oil mixture. Repeat the layer with zucchini and again with the oregano, garlic and olive oil, continue with the pumpkin and continue to layer the vegetables with the oregano and garlic until all the vegetables have been used up.
Stir the egg and bread mixture again and spread this on top of the last layer of vegetables.
Cover the dish with foil and bake for 1 hour, remove the foil and bake for a further 20 minutes until the top is golden and a sharp knife inserts easily in to the vegetables. Serve hot accompanied with a salad.