Grilled Vegetable Torte

veg torte

This is not only beautiful, but tastes fantastic.
It's a great way to use up all those delicious summer veggies.

It's all about the layering in this dish.

You need a springform pan and that's pretty much it.

You can use just about any vegetable you like along with plum/Roma tomatoes.

Mozzarella and ricotta cheese not needed.

Serve this warm or cold, it matters not. It makes a beautiful presentation (sort of like a TART!!!) and those breadcrumbs on the top are the best part.

Grilled Vegetable Torte (inspired by Mark Bittman's blog):

2 large eggplants, sliced 1/4" thick
4 zucchini, sliced the long way, 1/4" thick
2 portobello mushroom caps, sliced
1 red & 1 yellow bell pepper, sliced
3 Roma tomatoes, sliced
2 onions, sliced and sauteed or caramelized
1/4 cup fresh breadcrumbs
1/4 grated Parmesan cheese
olive oil & kosher salt
fresh basil leaves or fresh thyme
* caramelized onions make this dish even better

Start by grilling your vegetables (you can even do this the day before).
I use a little olive oil and kosher salt.
You can grill the onions too, but I had leftover cooked onions, so added them.

Spray an 8" springform pan with PAM, and start layering.

Start with the eggplant slices as your base, then the zucchini, mushrooms, then the peppers, then the tomatoes.

Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs.

Repeat with the remainder of the vegetables. I like the last layer to be eggplant, but it's your choice. I also added some leftover caramelized onions to one of the layers to give it a nice sweetness.

Sprinkle the top with the rest of the cheese, then the breadcrumbs.
Drizzle w/ olive oil and bake for 30 minutes in a 400F oven.

Let cool about an hour before removing the sides of the pan.

Using a sharp knife, carefully slice into individual pieces.

You can serve a cold tomato sauce along side, or a pesto if you like. But it stands well on its own.



Wow, wow WOW! Stacey, what a beautiful dish! Great way to keep up with the overabundance of zucchini. I must invest in a springform pan!
MIL said…
The JR said…
Yes, its very beautiful. That's exactly what I thought when I saw the picture.

Great use of veggies.
PaigeATL said…
What a great way to start the week! Great idea for Rosh Hashanah dinner especially since it's so early this year! Thanks!
Ciao Chow Linda said…
What an appealing looking dish. I think I may make this for relatives coming to visit.
Dewi said…
WOW, the most beautiful vegetable torte, I got to make this for my guess this weekend. Thanks so much Stacey, what a perfect post for me.
Dana said…
Yep. That would be a perfect Dana Treat meal. I would get to see how you get those perfect grill marks! I've made something like this but, being me, I followed a complicated recipe to a "t" and used about every pan in my kitchen. What came out looked awful but tasted pretty good. This is definitely the way to go.
kat said…
I bet that is fantastic & it makes quite a showpiece too
I made this before using a spring form pan but never with the breadcrumbs on top, I love it! I might make this tonight, I was just walking out to grill a bunch of veggies, it must be fate!
Jen_from_NJ said…
Now that is one gorgeous dish and I love the caramelized onions in there!
Foodiewife said…
That's a beauty. This is perfect as a vegetarian meal and makes a beautiful statement.
Looks so great, Stacey!
CB said…
Stacey - you just blow me away with your creativity!

lisa is cooking said…
This is a beauty! I love how well the layers are stacked, and it cuts perfectly. I have to try this.
Melanie said…
What a beautiful and original torte.
Barbara GF said…
Wow, this does look really good, Stacey, as does your blog. I came here via Marie at Proud Italian Cook. Glad I stopped by!
Pennikd said…
Looks heavenly, but I would have to add some garlic.