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Yellow Squash and Bell Pepper Torte

Yellow Squash and Bell Pepper Torte Recipe

  • 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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