This one takes its inspiration from the New York Times. It will use the eggplant, squash, peppers, tomato, onion and garlic. There are a million vegetable torte ideas out there. I like this one right now because it calls for grilling the vegetables. That’s a way to keep the heat out of the kitchen as much as possible. And adds another layer of flavors to the dish.
Ingredients:
3 small eggplants, cut into 1/4-inch slices 5 small summer squash, cut into 1/4-inch slices 2 peppers, cored, seeded and cut into quarters 2 onions, peeled and cut into 1/4-inch slices 1/2 cup extra virgin olive oil, or more as needed, divided Salt and pepper Your tomato, cut into 1/4-inch slices 2 tablespoons minced garlic 1/4 cup chopped fresh basil 1/4 cup grated Parmesan 1/2 cup bread crumbs
Preparation:
Heat oven to 400 degrees.
Preheat grill to medium-high.
Brush eggplant, zucchini, peppers and onions lightly with half the oil and sprinkle with salt and pepper; Grill vegetables on both sides until soft.
Coat bottom and sides of 8-inch springform pan with olive oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, peppers, onion, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.