Appetizers / Soups / Salads

Roast Vegetable Torte is for Lunch.

Roast Vegetable Torte takes 25 minutes to prepare.

Roast Vegetable Torte takes 30 minutes to cook.

Roast Vegetable Torte makes 6 servings.

The ingredients for Roast Vegetable Torte are:

1 yellow, 1 red and 1 green pepper, seeded and cubed
2 medium-sized courgettes, cubed
1 medium-sized aubergine, cubed
1 tin artichoke hearts, drained and halved
1 large onion, peeled and sliced
4 bay leaves
2 sprigs of rosemary
2 sprigs of oregano
1 tsp salt
3 tsp mixed Italian herbs
225g/8oz ricotta cheese
4 free-range eggs, beaten
5 tbsp olive oil

Here is how you make Roast Vegetable Torte:

1. Preheat the oven to 200C/400F/Gas 6.2. Place the vegetables and fresh herbs into a roasting tray and cover with olive oil. Bake for 10-15 minutes.3. Combine the roast vegetables with the cheese, free-range eggs, salt and herbs.4. Pack the mixture into a 25cm/10in flan dish and bake for 30 minutes.Serving Size: Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user SCAREWALDORF.

The nutritional information for Roast Vegetable Torte is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 300.0

• Total Fat: 18.3 g
• Cholesterol: 135.0 mg
• Sodium: 510.0 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 8.2 g
• Protein: 12.5 g

The dietary needs meet for Roast Vegetable Torte is Vegetarian