Grilled Layered Vegetable Torte

This Grilled Layered Vegetable Torte is a wonderful recipe for entertaining or great for family meals! It can be made earlier in the day & then just put it in the oven to warm slightly. It can be served hot or at room temperature.

Print Recipe

Ingredients

1 Cup Prepared Pesto
2 Tbsp. Balsamic Vinegar
½ Cup Extra-Virgin Olive Oil – or more as needed
4 Fresh Garlic Gloves – minced
Kosher Salt – to taste
Fresh Ground Black Pepper – to taste
2 Large Eggplant – cut into ¼ inch-slice
5 Medium Zucchini or Yellow Squash – cut into 1/4-inch slices
2 Packages Portobello Mushrooms – cut into 1/4-inch slices
1 Red and Yellow Pepper - halved cored, and seeded, cut into 2-inch sections
1 Large Sweet Onion – cut in half lengthwise and sliced
4 Fresh Tomatoes – cut into 1/4-inch slices
¾ Cup Fresh Basil – chopped basil
Goat Cheese Crumbles
1 Cup Fresh Parmesan and Romano – grated
1 Cup Bread Crumbs – fresh

Instructions

Heat oven to 400 degrees.
In a medium-sized bowl, place the pesto and balsamic in a mixing bowl. Drizzle the olive oil into the pesto. Add salt and pepper to taste.
Place a grill pan over medium-high heat, or turn on the grill to medium-high heat. Brush the eggplant, zucchini, mushrooms and peppers, and onions with the pesto mixture. Grill the vegetables on both sides until soft.
Coat the bottom and sides of an 8-inch springform pan with oil spray. Layer eggplant slices on the bottom, then layer in half the zucchini, mushrooms, peppers, onions, tomatoes, and basil, sprinkling each layer with goat cheese crumbles, salt, and pepper to taste. Repeat each layer until all vegetables are used, finishing with the eggplant.
Sprinkle the top with the Parmesan, Romano, and bread crumbs. Drizzle with two tablespoons of oil.
Bake the Torte on a sheet pan; it will help if leaks occur. Let it sit for 5 minutes in the pan. Then, remove the outer ring of the pan and serve immediately.

Tried this recipe?Let us know how it was!