Name: Yellow Squash and Bell Pepper Torte
Cook time: 40 min
Total time: 8 hr (includes chilling)
Yield: Makes 6 (side dish) servings
Ingredients: 4 yellow bell peppers, halved lengthwise, stemmed, and seeded; 5 to 6 tablespoons olive oil, divided; 6 garlic cloves, thinly sliced; 2 pounds yellow squash (4 medium), sliced diagonally 1/2 inch thick, divided; 1 pound red onions (2 medium), cut crosswise into 1/3-inch-thick rounds; 3 tablespoons red-wine vinegar; 1/2 cup grated Parmigiano-Reggiano; 1/3 cup chopped basil; Equipment: an 8- to 9-inch springform pan; Garnish: Parmigiano-Reggiano shavings and basil leaves

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Yellow Squash and Bell Pepper TorteJohn Kernick

What you have here—sun-gold bands of decoratively arranged vegetables and clear, immediate flavors enriched with Parmigiano-Reggiano—is an absolute stunner. And, because the torte must be made ahead and weighted (to release excess liquid), it's ideal for entertaining. Serve it with anything grilled (fish, chicken, or lamb, for instance) and your guests will be over the moon.

Cooks' note:

Torte can be chilled in pan up to 2 days (remove weights after 12 hours).

Recipe notes

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