Layered Vegetable-Romano Torte

Name: Layered Vegetable-Romano Torte
Yield: 12 servings
Ingredients: 3 tablespoons olive oil; 4 medium zucchini, cut into 1/4-inch slices (5 cups); 4 cups fresh baby spinach; 3/4 teaspoon sea salt; 3/4 teaspoon ground black pepper; 1 1/2 cups grated Romano cheese; 1 1/2 cups 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

Layered Vegetable-Romano Torte was pinched from <a href="http://www.bhg.com/recipe/layered-vegetable-romano-torte/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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3 tablespoons olive oil

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4 medium zucchini, cut into 1/4-inch slices (5 cups)

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4 cups fresh baby spinach

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3/4 teaspoon sea salt

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3/4 teaspoon ground black pepper

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1 1/2 cups grated Romano cheese

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1 1/2 cups thinly sliced carrots (3 medium)

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1 medium yellow squash, cut into 1/4-inch slices

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1 16 ounce jar roasted red sweet peppers, drained and sliced

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Snipped fresh parsley

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1 recipe Greek Dressing or 2/3 cup bottled Greek or Caesar salad dressing

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