Roasted Vegetable Torte (version II)
1 yellow, 1 red and 1 green pepper, seeded and cubed
Preheat the oven to 400 F.
2 medium-sized zucchini, cubed
1 medium-sized eggplant, 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 teaspoon salt
3 teaspoons mixed Italian herbs
8 ounces ricotta cheese
4 eggs, beaten
5 tablespoons olive oil
Place the vegetables and fresh herbs into a roasting tray and cover with olive oil. Bake for 10-15 minutes.
Combine the roasted vegetables with the cheese, eggs, salt and herbs.
Pack the mixture into a 10 inch flan dish and bake for 30 minutes.
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