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Grilled vegetable torte
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Grilled Veggie Torte

Lots of vegetables, cheese, breadcrumbs and flavor in this recipe that can serve as a side dish or a main course.


  • 2 Zucchini medium sized, sliced in long, length-wise strips, 1/8 to 1/4 inch thick
  • 3 Summer squash sliced in long, length-wise strips, 1/8 to 1/4 inch thick
  • 2 red bell peppers seeded and sliced into 3 or 4 pieces such that they are as flat as possible
  • 1/2 red onion peeled and sliced 1/8 inch thick
  • 2 tomatoes
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon teaspoon fresh ground pepper
  • 1 cup Pecorino Romano cheese fresh grated
  • 1/2 cup panko bread crumbs
  • 8 ounces goat cheese crumbles
  • 1/8 cup olive oil
  • 1/4 cup reduced balsamic vinegar


  • Slice all the zucchini, squash onion and red bell pepper
  • Brush with oil then sprinkle with salt and pepper.
  • Peel and de-seed the tomatoes.  If you don't know what I'm talking about, check out the video here.
  • Peel the garlic cloves. Lightly crush the cloves.
  • In a bowl, add the tomatoes and garlic and 1/2 of the remaining olive oil and mix. Sprinkle with salt and pepper.
  • Prepare the grill for direct, medium heat.
  • Lay the zucchini, squash and bell pepper on the grill.
  • Add the tomatoes, garlic and onions to your favorite grill basket.
  • Grill zucchini and squash about 2 minutes on each side until just tender, but not cooked all the way through and definitely not mushy.
  • Grill the bell pepper a bit longer, about 4 minutes on each side.
  • Grill the tomatoes, garlic, and onions until the onions are tender.
  • Remove all items from the grill and let cool.
  • Remove the skin from the bell peppers.
  • Oil an 8 inch pie pan or an 8 inch spring form pan.
  • Sprinkle a thin layer of the panko bread crumbs, use about 1/3 of the crumbs.
  • Place a layer of zucchini and squash, using about 1/3 of these.
  • Spread about 1/3 of the goat cheese over the zucchini/squash layer.
  • Add a layer of red peppers, onions and tomatoes.
  • Crush one clove of garlic a spread it over the layer.
  • Sprinkle 1/4 of the Pecorino Romano cheese over the layer.
  • Repeat with the remaining ingredients.
  • End with the remainder of the Pecorino Romano cheese (should be about 1/2 cup) on the top.
  • Refrigerate for about 1 hour with a weight on top to compress the torte.  I used 2 quart pot half full of water.
  • Pre-heat oven to 400 degrees (I know, an oven on a grilling site)
  • Place in the oven for about 30 minutes or until the top is brown and bubbling.
  • Remove from oven. Drizzle with balsamic reduction and serve hot.