Layered Vegetable Torte

Thought all you gardeners would love a terrific early fall veggie dish. I don't have a garden anymore, but I remember wanting to find recipes for using up the last of my veggies each fall. I gave my zucchini and yellow squash to anyone and everyone back in my gardening days! 
With this recipe, you grill your vegetables so they have that lovely smokey flavor and then add a delish garlicky crumble on top. Don't you love crumbles? Sweet or savory, doesn't matter to me. But you just can't beat this savory one for flavor. Perfect with the vegetables.

Layered Vegetable Torte
From The New York Times

Ingredients:
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into 1/4-inch slices
½ cup extra virgin olive oil, or more as needed
 Salt
 freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
¼ cup chopped fresh basil leaves
¼ cup freshly grated Parmesan
½ cup bread crumbs, preferably fresh

Method:
Heat oven to 400 degrees. 
Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.

Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetables 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 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.