Recipes and Cooking Casseroles Vegetable Casseroles Layered Vegetable-Romano Torte 3.1 (7) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 3, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Chill Time: 12 hrs Stand Time: 1 hr Total Time: 14 hrs Servings: 12 Jump to Nutrition Facts Ingredients 3 tablespoon olive oil 4 medium zucchini, cut into 1/4-inch slices (5 cups) 4 cup fresh baby spinach ¾ teaspoon sea salt ¾ teaspoon ground black pepper 1 ½ cup grated Romano cheese 1 ½ cup thinly sliced carrots (3 medium) 1 medium yellow squash, cut into 1/4-inch slices 1 16 ounce jar roasted red sweet peppers, drained and sliced Snipped fresh parsley 1 recipe Greek Dressing or 2/3 cup bottled Greek or Caesar salad dressing Directions In a very large skillet heat 2 tablespoons of the olive oil over medium-high heat. Add zucchini; cook about 10 minutes or until tender, stirring occasionally. Stir in baby spinach. Cook and stir about 2 minutes or just until spinach wilts. Remove from heat. Sprinkle with 1/2 teaspoon of the sea salt and 1/2 teaspoon of the black pepper. Transfer half of the zucchini mixture to a bowl; set aside. Spoon the remaining zucchini mixture into an 8-inch springform pan, arranging in an even layer. Sprinkle with 1/2 cup of the Romano cheese. Set aside. In the same skillet heat the remaining 1 tablespoon olive oil over medium heat. Add carrots; cook and stir for 2 minutes. Stir in yellow squash. Cook for 8 to 10 minutes more or until carrots and squash are tender, stirring occasionally. Remove from heat. Sprinkle with the remaining 1/4 teaspoon sea salt and the remaining 1/4 teaspoon black pepper. Add mixture in an even layer to the 8-inch springform pan. Sprinkle with another 1/2 cup of the Romano cheese. Arrange roasted red peppers in an even layer over the carrots and squash. Sprinkle with the remaining 1/2 cup Romano cheese. Spoon the reserved zucchini mixture evenly over the top. Top springform pan with a sheet of waxed paper or parchment paper. Place an 8-inch round cake pan on top of the waxed paper and weigh it down with unopened heavy cans or jars. Place the torte in a 15x10x1-inch baking pan. Chill for at least 12 hours or up to 24 hours. To serve, remove cans or jars and cake pan. Carefully drain any excess juice from the torte. Carefully remove the sides of the springform pan. Place torte on a serving plate. Let stand for 1 hour to allow torte to come to room temperature. Sprinkle with parsley. Drizzle each serving with some of the Greek Dressing. Rate it Print Nutrition Facts (per serving) 156 Calories 12g Fat 7g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 156 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 350mg 15% Total Carbohydrate 7g 3% Total Sugars 2g Protein 5g Vitamin C 86.8mg 434% Calcium 141.4mg 11% Iron 1.4mg 8% Potassium 318mg 7% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.