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1
Preheat the oven to 400.
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2
Wrap the garlic cloves in foil and roast for 40 minutes, or until soft and golden
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3
Meanwhile, brush 2 heavy baking sheets with some of the olive oil.
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4
Arrange the zucchini slices on one sheet and the tomatoes on the other, in a single layer.
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5
Brush the zucchini with olive oil.
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6
Season the vegetables with salt and pepper and roast fro about 20 minutes, or until just beginning to brown; switch the baking sheets halfway though.
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7
Transfer the vegetables to a platter.
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8
Brush the baking sheets with more olive oil and arrange the eggplant slices in a single layer.
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9
Brush with the remaining olive oil and season with salt and pepper.
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10
Roast for about 20 minutes, until soft and just beginning to brown.
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11
Let cool.
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12
Roast the bell pepper directly over a gas flame or under the broiler until blackened all over.
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13
Transfer to a paper bag, seal and let steam for 20 minutes.
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14
Peel and core the pepper, discarding the seeds and ribs.
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15
Slice the pepper into 1/4-inch-wide strips.
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16
Lower the oven temperature to 325.
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17
Squeeze the garlic pulp from the skins into a medium bowl.
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18
Add the goat cheese, salt and pepper and mash to a paste.
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19
Line the bottom of a 9-inch springform pan with parchment paper and brush the paper with olive oil.
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20
Line the bottom with the zucchini strips in a decorative pattern.
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21
Arrange half of the tomatoes and bell pepper strips over the zucchini.
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22
Spoon half of the goat cheese mixture in small dollops all over the tomatoes and peppers.
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23
Cover with half of the eggplant slices, overlapping them slightly.
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24
Top the eggplant with the remaining tomatoes and bell pepper strips.
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25
Dot with the remaining goat cheese and top with the remaining eggplant.
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26
Fold in any zucchini slices.
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27
Cover with a piece of oiled parchment paper and press down to compress the torta.
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28
Bake the torta for about 20 minutes, or until warmed through.
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29
Let cool for 10 minutes, then remove the sides of the springform pan.
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30
Remove the parchment paper, place a large plate over the torta and invert.
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31
Carefully remove the pan bottom and the parchment paper.
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32
Serve the torta in wedges with the Tomato Coulis spooned alongside.
