Grilled Chicken and Vegetable Torta

Grilled Chicken and Vegetable Torta
  • Prep Time: 45
  • Total Time: 75
  • Servings: 4.0

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About this Recipe

Grilled chicken breasts layered atop eggplant, zucchini and tomato then wrapped in light and flaky phyllo pastry.


1 Small eggplant
1 Medium zucchini
3 Plum tomatoes
1 Red onion
1 Orange bell pepper, cut into 1” (2.5 cm) pieces
½ cup (125 mL) Olive oil, divided
2 Cloves garlic, minced
3 Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts
½ cup (125 mL) Freshly grated Parmesan cheese
½ cup Pearl Bocconcini cheese
Salt and pepper
5 Sheets phyllo pastry


PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.

SLICE eggplant, zucchini, tomatoes and onion into ¼” (5 mm) rounds. Add pepper strips to vegetable mixture. Mix ¼ cup (60 mL) olive oil and garlic. Lightly brush chicken and vegetables. Grill chicken for 7 or 8 minutes per side until evenly char grilled and internal temperature reaches 165°F (74°C). Place vegetables on the hottest part of the grill for several minutes only, turning frequently. When vegetables are slightly softened and grill marks are present, remove from heat.

PREHEAT oven to 375°F (190°C).

SLICE grilled chicken diagonally into thick slices. Arrange chicken, Bocconcini cheese and vegetables, overlapping in a decorative pattern, in a 9” (23 cm) springform pan and season with salt and pepper.

COVER phyllo sheets with a dampened kitchen towel. On a work surface lightly brush each phyllo sheet with olive oil and sprinkle with Parmesan cheese. Stack prepared sheets and place on top of chicken and vegetables, tucking the edges into the pan.

BAKE for 25 to 30 minutes until golden brown. When slightly cooled, remove sides of pan and invert onto a serving plate. Remove bottom of pan, slice and serve warm or at room temperature.


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