Grilled Vegetable 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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2oOVdpeH2jrf7E65lJReOuiTMJbmNKIRlSH2k0rfiLwCsvEDgWddW-hNKRi95lGNYDudFJwAtd5PJGD7LztpSbQlWxqobMBkmefEvwBraJM4uBkx1ou7UtxjEs7H9Nqw0bAkynxOX9c/s400/veg+torte3.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoL4z8GvCxTnFas3HztewEy4hLJNIMfL_cBECdWK1Py9Sa0S-09IG5jxuCpH9u01Cxnxw1wEKLIG55vILO7V7zAuPm7c-5RiM9DkNTzJWRzB0FbYyYZWBBIt-tKaBu28Zc4l6B1dtb23s/s400/veg+torte6.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1df24tdIKOWIHOo4PhJbjqEnQC6zx-T9J2CKz1LlZ6vrK8_XKgaLoOpRSlXtX_05rGAw2pvk4GhQ75Ql8W8iMvbv5Oou8rdn2aAqfml2C6EdHx4Lg3jBeElN6exbDgz6bfGd5NB7beZY/s400/veg+torte7.jpg)
Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_rE6bDU6x3W5tcUy-W2D9RxX57ylk4L1TxIzj_00AHL8DW5jlIXEz-gN0mpmHH_b8SWEqLx84Kcpe3gpt69IzJ-K6ekjOHtyNUKSFR6itEAWF_PrJOiSL9FA6-zdKgMPRh7LfOKVkbo/s400/veg+torte8.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXandw6JABNTU4rvead1TmcTvhBPSwUhXaLY9ThvZg7A_zF3Ttkdzdwh-upZifMnUBpwiZMB7IzTmeaLJlgXMOtrbn5vdzQPlIcRoHDUgzwuI8CH6z_1jBacL1GYpHIegTXjtEX8EJsCQ/s400/veg+torte5.jpg)
Using a sharp knife, carefully slice into individual pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNKO6CmaUTS-haaOrMhyphenhyphenWF2tPm6HwEWVb0P3rlHNKwtfYPITpqeFwVTREcjk36XggOSHOcHBh4_g0oBiob7jRh9tmTvJ5lbg-73qHNHM2bY948AcGSIVVzfHhaI_5k8ht5C9aYazWhZ0/s400/veg+torte2.jpg)
You can serve a cold tomato sauce along side, or a pesto if you like. But it stands well on its own.
Enjoy!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGwUmAPKJ20T4zhzId6fAZopRbGUhOCI5DFmrAK3xK5mAXdG6PSJOa9QlIkT9LVxOl3IQhzOe0VK_f5d0hHA6PntR5FX6qj7EPhGMpATD9ANRZnuf8QKwmZUvwa931OGW2U8X9x20_3o/s400/veg+torte4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments
WHAT A BEAUTIFUL DISH!!
PHOTOS ARE GREAT AS ALWAYS.
MIL
Great use of veggies.
That's a beauty. This is perfect as a vegetarian meal and makes a beautiful statement.
CB