Grilled Vegetable Torte
Prep Time
1 hr 30 mins
Cook Time
1 hr
Total Time
2 hrs 30 mins
Vegetarian main dish to feed a family or dinner guests. It’s the perfect way to take advantage of the bountiful summer produce. Easily omit the cheese for a dairy free version. Adapted from NYT Cooking
Course:
Main Course
Keyword:
Grilled, Layered, Torte, Vegetables
Servings: 8 people
Ingredients
- 3 medium eggplants
- 4 yellow summer squash
- 4 zucchini
- 3 portobello mushroom caps gills removed
- ½ cup olive oil
- 4 Roma tomatoes
- 10 oz fresh goat cheese
- 2 oz Shredded parm
- 2 cloves of garlic minced
- Fresh basil 10-12 leaves, sliced into strips
Recipe
Prep and Cook Vegetables
-
Slice eggplant, squash, and zucchini into ¼ to ½ inch thick long strips if grilling, or into ⅛ to ¼ inch thick long strips if roasting. Season eggplant, squash, and zucchini slices with salt and pepper and coat lightly with olive oil.
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Grill eggplant for 10 Minutes, flipping halfway
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Grill squash and zucchini slices for 6 Minutes, flipping halfway.
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Grill portobellos for 10-12 minutes, flipping halfway.
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If roasting, roast vegetable for about 20-30 minutes at 400 ℉ on a sheet pan, or until they are soft and lightly browned
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Let the vegetables cool and discard any liquid.
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Slice grilled portobello and tomatoes into ¼ inch thick slices
Assemble Torte
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In a 10 inch springform pan, place a layer of eggplant followed by a layer of squash and mushroom slices, followed by a layer of tomatoes. Press down to compress the layers. Add several dollops of goat cheese and a sprinkle of basil and parmesan. Repeat with 3 more layers, making 4 layers total.
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Top the final layer with the rest of the parmesan.
Bake the Torte
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Cover and refrigerated overnight if baking next day. Bake for 30 minutes at 400 ℉ uncovered, with a baking sheet underneath to catch any drips. Let cool for 5 minutes in the pan. Remove the outer ring and let cool for 10-15 minutes before slicing.