How to Reduce Salt in the Summer Torte Vegetables

Hi, I just made the summer torte from your latest issue. It looked fantastic and mostly turned out well. The only thing that made it less than stellar was that after salting the vegetables and letting them sweat for a while, I dried them as per the recipe thinking this would remove a good bit of the salt. However once finished, the torte was pretty salty. Washing the salt off seems to run counter to the idea that we're trying to remove the moisture before we cook it. Is there a good way to reduce the salt content before placing the veggies and baking?

Thanks,

JB