Preheat oven to 425°F with rack in middle.
Toss bell peppers with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 17-by 11-inch 4-sided sheet pan. Roast, turning once, until softened, 25 to 30 minutes.
While bell peppers roast, heat 3 tablespoons oil with garlic in a 12-inch heavy skillet over medium heat until oil is hot. Add one third of squash with 1/4 teaspoon each of salt and pepper and cook, turning once, until just tender (do not overcook), 6 to 8 minutes total. Transfer cooked squash with garlic to a tray using a slotted spoon. Cook remaining squash in 2 batches with salt and pepper in same manner, using another tablespoon oil if necessary and transferring squash to tray.
Add 1 tablespoon oil to skillet and cook onions with 1/2 teaspoon each of salt and pepper, stirring occasionally, until just tender, 16 to 18 minutes. Add vinegar and briskly simmer until liquid has evaporated. Cool to room temperature.
Flip bottom of springform pan so lip is facing down (to make torte easier to slide off), then lock in place. Lightly oil pan. Layer one third of squash with garlic in pan, slightly overlapping. Sprinkle with some of grated cheese and basil. Layer half of bell peppers over squash, then half of onions and more cheese and basil. Repeat with half of remaining squash and all of remaining onions, then all remaining bell peppers, sprinkling with remaining cheese and basil. Arrange a final layer of squash on top.
Put springform pan in a small baking pan and cover springform with plastic wrap. Place a small plate (to just fit inside springform) on top of vegetables, then weight with 2 or 3 heavy (15-to 19-ounces) cans. Chill until cold, at least 6 hours (torte will release liquid).
Remove weights, plate, and plastic wrap. Remove torte from pan and put on a plate. Blot any excess moisture. Bring torte to room temperature and cut into wedges.
Cooks' note: Torte can be chilled in pan up to 2 days (remove weights after 12 hours).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	294.54 Kcal (1233 kJ)
Calories from fat	174.3 Kcal
		% Daily Value*
Total Fat	19.37g	30%
Cholesterol	17.75mg	6%
Sodium	155.68mg	6%
Potassium	525.9mg	11%
Total Carbs	20.85g	7%
Sugars	12.06g	48%
Dietary Fiber	2.58g	10%
Protein	8.99g	18%
Vitamin C	93mg	155%
Vitamin A	2mg	66%
Iron	33.6mg	187%
Calcium	43.1mg	4%

Amount Per 100 g
Calories	79.41 Kcal (332 kJ)
Calories from fat	46.99 Kcal
		% Daily Value*
Total Fat	5.22g	30%
Cholesterol	4.78mg	6%
Sodium	41.97mg	6%
Potassium	141.79mg	11%
Total Carbs	5.62g	7%
Sugars	3.25g	48%
Dietary Fiber	0.7g	10%
Protein	2.42g	18%
Vitamin C	25.1mg	155%
Vitamin A	0.5mg	66%
Iron	9.1mg	187%
Calcium	11.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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