Layered Vegetable Torte

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.