Vegetable Torta with Fresh Basil

Vegetable Torta with Fresh Basil
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Recipe for Vegetable Torta with Fresh Basil. This thick vegetable torta will be one of your favorite dishes to make for gatherings.


  • 1/4 cup olive oil
  • 1 large yellow onion
  • 8 ounces fresh mushrooms, cleaned and sliced
  • 3 zucchini, sliced 1/4 inch thick
  • 3 yellow summer squash, sliced 1/4 inch thick
  • 1 red bell pepper sliced into 1/4 inch thick strips
  • 1 yellow bell pepper sliced into 1/4 inch thick strips
  • 6 large eggs
  • 1/4 cup half and half or evaporated milk
  • 3 tablespoons chopped basil
  • salt and freshly ground black pepper
  • about 3 cups day-old bread in 1/2 inch cubes
  • 1 package (8 ounces) cream cheese, cut into chunks
  • 2 cups (6 to 8 ounces) shredded Jarlsberg cheese


  1. Makes One 10 Inch Torta
  2. Preheat oven to 350°F, if baking immediately. Brush the bottom and sides of a 10-inch springform pan with oil. To prevent leaking, wrap the outside of the pan with a sheet of aluminum foil.
  3. In a large skillet, heat the olive oil over medium heat. Add the onions, mushrooms, zucchini, yellow squash and peppers, and sauté until crisp-tender, stirring occasionally, about 15 minutes.
  4. While the vegetables are cooking, whisk together the eggs and half and half, and basil in a large bowl and season with salt and pepper. Stir in the bread cubes and cheeses.
  5. Add the sautéed vegetables to the bread mixture and stir with a large rubber spatula to combine. Transfer to the prepared pan and pack the mixture tightly. Place the pan on a baking sheet.
  6. Bake for about hour, until firm to the touch, puffed, and golden brown. Serve warm or cool to room temperature, cover, and refrigerate.
  7. Transportation Notes: Tightly cover and place in a position to prevent tipping.
  8. On Site Preparation: Reheat, if desired, at 350°F for 15 minutes, or until warmed through. To serve, cut into pie shaped wedges.