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Roast Vegetable Torte

A delicious vegetarian torte made with roasted Mediterranean vegetables, ricotta cheese, and fresh herbs baked until golden and set.

VegetarianGluten-FreeHealthyMain CourseRoasted Vegetables

Estimated Nutrition

Per Serving Total
Calories 453.1 kcals 1812.4 kcals
Carbohydrates 16.4 grams 65.4 grams
Fat 34.6 grams 138.2 grams
Protein 19.2 grams 76.8 grams
Cook Time
45 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
225
g
Ricotta Cheese
4
piece
Eggs
free-range, beaten
NutsSeeds
4
piece
Bay Leaves
fresh
2
sprig
Rosemary
fresh
2
sprig
Oregano
fresh
1
tsp
Salt
3
tsp
Mixed Italian Herbs
dried
OilsFats
75
ml
Olive Oil
approximately 5 tablespoons
Vegetables
1
piece
Yellow Pepper
seeded and cubed
1
piece
Red Pepper
seeded and cubed
1
piece
Green Pepper
seeded and cubed
2
piece
Courgettes
medium-sized, cubed
1
piece
Aubergine
medium-sized, cubed
400
g
Artichoke Hearts
drained and halved
1
piece
Onion
large, peeled and sliced

Steps

  • Preheat the oven to 200°C.
  • Arrange vegetables and fresh herbs in a tray, coat with olive oil, and roast for 15 minutes.
  • Mix the roasted vegetables with cheese, beaten eggs, salt, and dried herbs.
  • Press the mixture into a 25cm flan dish and bake for 30 minutes until set.