Instructions: In a blender or food processor, combine basil, garlic, pine nuts, vinegar, and enough oil to make the ingredients start to grind.

When the ingredients are well ground, add cheese and remaining olive oil. Grind for just 30 seconds. Taste for salt and pepper. Well coat vegetables in pesto. Let marinate for 2 to 4 hours.

Grill over high heat until the vegetables are just tender. Stack the vegetables on each plate being sure to add additional pesto between the layers. Sprinkle the finished "torte" with parmesan and serve.

This recipe yields 4 side dish or first course servings.

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