60 minutes
A visually stunning and delicious layered torte with grilled eggplant, zucchini, squash, mushrooms, bell peppers, and tomatoes, seasoned with garlic, basil, Parmesan, and breadcrumbs.
Eggplant, sliced
0 oz
Zucchini, sliced
0 oz
Yellow Squash, sliced
0 oz
Portobello Mushrooms, sliced
0 oz
Plum Tomatoes, sliced
0 oz
Bell Pepper, sliced
0 oz
0.25 fluid ounces
Fresh Garlic, minced
cloves
Fresh Basil, minced
0 oz
Parmesan, grated
0 oz
0 oz
to taste
to taste
1. Prepare and Grill Vegetables
Slice the eggplant, zucchini, yellow squash, portobello mushrooms, and red bell peppers into uniform 1/4-inch pieces. Heat a grill pan or grill, brush the vegetables, except the tomatoes, with olive oil, and season with salt and pepper. Grill until they are soft and charred.
2. Layer the Vegetables
In an 8-inch springform pan coated with olive oil, layer a third of the grilled eggplant slices. Continue layering with zucchini or squash, portobello mushrooms, and red bell peppers, adding minced garlic and basil between the layers. Include the sliced plum tomatoes in the layers as well.
3. Top and Bake
Sprinkle the top of the layered vegetables with grated Parmesan and breadcrumbs. Drizzle with olive oil and bake in a preheated oven at 375°F for about 30 minutes, until the top is crispy and golden brown.
4. Rest and Serve
Allow the torte to rest for 5 minutes after baking, then remove the springform ring. Let it cool for an additional 10 minutes before slicing and serving.
Comments (0)