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A Vegetable Torte Starts at the Grill.

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elleng Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Jul-17-10 09:34 PM
Original message
A Vegetable Torte Starts at the Grill.
Edited on Sat Jul-17-10 09:40 PM by elleng
The assembly is fun. Start with eggplant, which provides a nice base, then add the other vegetables in repeating layers, being sure to press down a bit with a spatula now and then to keep the torte compact. If you don’t have fresh basil, use thyme or oregano, but in any case get some fresh herbs in there. Top the torte with bread crumbs and Parmesan — not a thick, gooey layer, but enough to season the crumbs and create a crisp top. Not the fastest or easiest recipe, but worth the work.

Video for technique.

http://www.nytimes.com/2010/07/21/dining/21mini.html?hpw
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pscot Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-18-10 09:52 AM
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1. I like to sprinkle a little goat cheese
on at least one of the layers. Balsamic vineger (applied sparingly) and roasted garlic add flavor.
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noamnety Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-18-10 11:05 AM
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2. That looks like work
both to make and to eat.

I can't see the advantage over just grilling slices or chunks of the veggies and throwing them on the plate as is. (Probably why I don't have a food show)
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Tesha Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Jul-18-10 02:42 PM
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3. We had this yesterday!

except it was "deconstructed"

We're only 2, and with the squash producing like crazy, I cook a whole bunch at a time and have lots of leftovers.
This would be a great way to use them up! Great idea!
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