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Gallery Jefferson’s Vegetable Layer Cake Recipe Summary Servings: 10
Ingredients Ingredient Checklist 3 red bell peppers, halved lengthwise, stemmed, seeded and flattened 2 medium zucchini, trimmed and sliced lengthwise 1/4 inch thick 1 medium yellow squash, trimmed and sliced lengthwise 1/4 inch thick 1 medium eggplant, trimmed, peeled, and sliced 1/4 inch thick 1/4 cup olive oil, plus more for serving Coarse salt and freshly ground pepper 2 red tomatoes, sliced 1/4 inch thick 20 medium fresh basil leaves, preferably Thai basil 2 mangoes, peeled and sliced 1/4 inch thick 2 yellow tomatoes, sliced 1/4 inch thick 5 sheets gelatin 1 cup Tomato Water 5 ounces fresh goat cheese Aged balsamic vinegar, for serving
Gallery Jefferson’s Vegetable Layer Cake
Recipe Summary Servings: 10
Gallery
Jefferson's Vegetable Layer Cake
Jefferson’s Vegetable Layer Cake
Jefferson’s Vegetable Layer Cake
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 3 red bell peppers, halved lengthwise, stemmed, seeded and flattened 2 medium zucchini, trimmed and sliced lengthwise 1/4 inch thick 1 medium yellow squash, trimmed and sliced lengthwise 1/4 inch thick 1 medium eggplant, trimmed, peeled, and sliced 1/4 inch thick 1/4 cup olive oil, plus more for serving Coarse salt and freshly ground pepper 2 red tomatoes, sliced 1/4 inch thick 20 medium fresh basil leaves, preferably Thai basil 2 mangoes, peeled and sliced 1/4 inch thick 2 yellow tomatoes, sliced 1/4 inch thick 5 sheets gelatin 1 cup Tomato Water 5 ounces fresh goat cheese Aged balsamic vinegar, for serving
Directions
Preheat oven to 375 degrees. Place the peppers, zucchini, squash, and eggplant, on rimmed baking sheets in a single layer. Drizzle with half of the oil, and season with salt and pepper. Transfer to oven, and bake for 10 minutes. Turn vegetables over, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Bake until tender and cooked through, 10 to 20 minutes more.
Layer the vegetables in a 9-inch springform pan, in the following order: eggplant, red pepper, yellow squash, red tomatoes, 10 basil leaves, zucchini, mango, and yellow tomatoes. Season with salt and pepper. Arrange remaining 10 basil leaves decoratively on top of the cake.
Soak the gelatin sheets in enough cold water to cover. In a small saucepan, place the tomato water over medium heat until hot to the touch. Squeeze the excess water from the gelatin sheets, and add to the tomato water. Stir until dissolved. Let cool slightly. Measure 1 cup; set remaining tomato water aside for another use. Pour evenly over the cake.
Wrap with plastic wrap, and transfer to refrigerator until set, about 1 hour.
Slice cake, and serve garnished with a leaf of basil, and a tablespoon-sized scoop of goat cheese. Drizzle plate with balsamic vinegar and olive oil. Serve immediately.
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 4 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
Add Rating & Review
4 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
4 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0
All Reviews for Jefferson’s Vegetable Layer Cake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Jefferson’s Vegetable Layer Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
