Ingredients
The following grilled veggies:
- PORTABELLA MUSHROOMS – (4)
- EGGPLANT – thinly sliced, salted to sweat on a paper towel for 30 minutes
before grilling. - ZUCCHINI – long ways cut into 3rd’s. These can be put in a large bowl with a lid
along with 1/2 cup olive oil and 4 drops oregano and thyme. - 8 MINI MUTI-COLORED PEPPERS – put in bowl with Zucchini.
- ASPARAGUS – put in the bowl along with Zucchini and Peppers. Salt N Pepper.
Toss them in bowl to make sure they are all coated with oil.
Allow to marinade 30 minutes. Grill them up.
Spray oil both sides of the Eggplant and Mushrooms. They are ready to grill.
Eggplant thinly sliced grills real quick, watch it.
Also needed: - 1/4 cup NUTRITIONAL YEAST
- 1/8 cup ground WALNUTS
- 4 drops each Rosemary, Thyme, Oregano YL essential oil
- 3 WHOLE BULBS ROASTED GARLIC – In a roasting garlic baker, put the garlic in the bottom dish, cover with 1/4 cup of olive oil with the added 4-6 drops of Rosemary essential oil. Put the lid on over the garlic and bake in a 350 degree oven
for about 40 minutes of until garlic is soft and the bulb is slightly brown. Remove the garlic from skins when cooled. This can be done day or two ahead. - ONION – caramelized in all the oil that was used to marinade veggies including the garlic oil. Cook onion on low heat until very soft and caramelized.
Directions
Line a 9 1/2″ torte pan with parchment paper. Have a big enough piece so it overlaps on top of the pan so it is easily removed from the pan. This will also eliminate any leakage.
Now you will layer all the grilled veggies.
1. Layer approximately 16 pieces of eggplant.
2. Sprinkle 1/8 cup of nutritional yeast all over the eggplant.
3. Layer in the strips of zucchini.
4. Evenly place all of the roasted garlic from the 3 heads of garlic on top of the zucchini.
5. Add the other 1/8 cup of nutritional yeast all over the top of that layer.
6. Cut the grilled mushrooms in strips and evenly layer them on.
7. Top this with 1/8 cup chopped raw walnuts
8. Spread out the caramelized onion on top along with all the oil.
9. Cut 6-8 colored mini peppers in strips and place them like the spokes of a wheel all around the top of the onions.
10. Cut the asparagus into 4″ pieces including the pretty tip in the measurement.
Place the asparagus on top of the peppers like spokes, also. Put the remainder in your salad.
In a pre-heated 350 degree oven bake the torte 40 minutes or until heated through.
When done sprinkle the top lightly with ground walnuts.
