tortilla torte

2 bell peppers, red and yellow
1 medium zucchini
3 medium carrots
½ medium red onion
1 tbs. canola oil
¼ cup Okanagan’s Finest Chilli Lime Oil
salt and pepper to taste
1 package of flour tortillas (sundried tomato or other flavour)
3 cups grated cheese; Monterey Jack, Cheddar and Mozzarella


Slice vegetables into broad, thin pieces. Toss with canola oil, place into a shallow baking dish and roast in a 450 degree oven for about 10 minutes. Remove from heat; toss with Chilli Lime Oil, salt and pepper and let marinate until mostly cooled.

Line bottom and sides of a 9-inch springform pan with parchment paper. Place first tortilla in bottom of pan, easing to fit partially up sides. Layer with a small amount of the mixed cheese, then a layer of vegetables and another layer of cheese. Repeat with another tortilla, pressing down lightly to slightly compress the layers. Continue layering to the top of the pan, finishing with a layer of cheese (you may have leftover tortillas).

Place torte on a baking sheet and bake at 350 degrees for about 50 minutes. Insert a cake tester into centre of torte to ensure it is thoroughly hot. Remove from oven and allow to set for at least 20 minutes before releasing sides of pan.

Slice torte with a long, sharp serrated knife. Serve with a bed of mixed greens, dressed with Chilli Lime Oil.