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© Meredith Corporation. All rights reserved. Used with permission.
Prepare a charcoal grill or preheat a gas grill. In a small saucepan, heat oil and garlic over medium heat until garlic is fragrant and translucent but not browned; remove from heat and set aside.
Place polenta, bell peppers, mushrooms, eggplant, zucchini and summer squash on large baking sheets. Brush polenta and vegetables generously with the garlic oil. Season with salt and pepper. Grill polenta slices over medium coals (or medium heat for a gas grill) for 4 to 5 minutes on each side or until polenta is lightly browned and heated through, using a metal spatula to carefully turn slices. Grill vegetables directly over medium coals for 4 to 6 minutes or until tender, turning once. (Grill in batches, if necessary.) Remove from heat and let cool slightly. When cool enough to handle, slice mushrooms.
In a 9-inch springform pan, layer grilled vegetables and polenta, starting with eggplant. Sprinkle some of the cheese and a few basil leaves over each layer. Press to compact the layers. Top with tomatoes, more basil leaves and the remaining cheese. Place torte in a foil pan or wrap the outside of the pan with a double layer of foil. Grill torte over medium-low coals (or medium-low gas flame) for 15 to 20 minutes or until heated through.
Cool on a wire rack for at least 15 minutes. Remove outer ring of springform pan. Use a sharp serrated knife to cut into wedges. If desired, garnish slices with additional basil leaves.