Recently I made a vegetable torta using a springform pan and Roasted vegetables. The bottom was sweet potato slices, with mushrooms, onions, carrots, parsnips, beets, roasted butternut squash and spinach (squeezed very dry). Sprinkle layers with parm cheese and bread crumbs. Place on baking sheet, cover with greased parchment, and a cast iron skillet on top. Roast at 425, 30 minutes, remove skillet and paper, sprinkle with parm cheese, roast another 15 minutes till golden. rest 30 minutes.