Heat oil in a large skillet set over medium heat. Add next 7 ingredients. Cook until mushrooms and vegetables are very tender, and any liquid exuding from them has evaporated. Remove from heat and season with salt and pepper. Cool to room temperature and then mix in herbs.
Preheat oven to 350 degrees F. Grease a 10-inch spring form cake pan with olive oil. Beat cream cheese until light and smooth. Beat in eggs one at a time. Mix in 3/4 cup of parmesan cheese. Gently mix in vegetables. Adjust seasoning. Spoon into cake pan. Smooth out top.
Bake 35-40 minutes, or until torte just barely jiggles in the middle. Cool to room temperature. Refrigerate until ready to serve. Work a knife around the outer edge of the torte before unmoulding. Torte goes nice with a mixed green salad.