Grilled Veggie Torte
May 22, 2012
My wife, the vegetarian, rarely gets to benefit from my grilling exploits. You may have noticed, we have a lot more recipes that involve meat than those that don't. So when we go out to eat at one of our favorite restaurants and they have a grilled vegetarian recipe on their menu, you can guess what we're ordering. And if it is good, you can guess who gets to try to reproduce it. In this case we had dinner at 717 South in South Tampa. We ordered their Grilled Vegetable Torte and it was fantastic. I don't think I reproduced it to a T, but this grilled veggie torte recipe is quite good. It made a great side for me and main course for my wife.
1/4 cup reduced balsamic vinegar
1Slice all the zucchini, squash onion and red bell pepper
2Brush with oil then sprinkle with salt and pepper.
3Peel and de-seed the tomatoes. If you don't know what I'm talking about, check out the video here.
4Peel the garlic cloves. Lightly crush the cloves.
5In a bowl, add the tomatoes and garlic and 1/2 of the remaining olive oil and mix. Sprinkle with salt and pepper.
6Prepare the grill for direct, medium heat.
7Lay the zucchini, squash and bell pepper on the grill.
8Add the tomatoes, garlic and onions to your favorite grill basket.
9Grill zucchini and squash about 2 minutes on each side until just tender, but not cooked all the way through and definitely not mushy.
10Grill the bell pepper a bit longer, about 4 minutes on each side.
11Grill the tomatoes, garlic, and onions until the onions are tender.
12Remove all items from the grill and let cool.
13Remove the skin from the bell peppers.
14Oil an 8 inch pie pan or an 8 inch spring form pan.
15Sprinkle a thin layer of the panko bread crumbs, use about 1/3 of the crumbs.
16Place a layer of zucchini and squash, using about 1/3 of these.
17Spread about 1/3 of the goat cheese over the zucchini/squash layer.
18Add a layer of red peppers, onions and tomatoes.
19Crush one clove of garlic a spread it over the layer.
20Sprinkle 1/4 of the Pecorino Romano cheese over the layer.
21Repeat with the remaining ingredients.
22End with the remainder of the Pecorino Romano cheese (should be about 1/2 cup) on the top.
23Refrigerate for about 1 hour with a weight on top to compress the torte. I used 2 quart pot half full of water.
24Pre-heat oven to 400 degrees (I know, an oven on a grilling site)
25Place in the oven for about 30 minutes or until the top is brown and bubbling.
26Remove from oven. Drizzle with balsamic reduction and serve hot.