Torte of Roasted Vegetables
Torte of Roasted Vegetables

Ingredients

Method

  • 1 yellow, 1 red, and 1 green capsicum pepper, seeded and cubed
  • 2 zucchinis, cubed
  • 1 eggplant, cubed
  • 1 jar of artichoke hearts, drained and halved
  • 1 onion, sliced
  • 4 bay leaves
  • 2 sprigs of oregano
  • 2 sprigs of rosemary
  • 1 tsp salt
  • 3 tsp mixed dried Italian herbs
  • 225g ricotta cheese
  • 4 eggs, beaten
  • 5 tbsp olive oil
  • Preheat your oven to 200C. Place all the veggies and fresh herbs on a roasting tray, and drizzle with olive oil. Roast for 15 minutes.
  • Remove the vegetables from the oven, and combine in a bowl with the ricotta, eggs, salt, and dried herbs. Pack the whole lot into a 25cm flan dish or similar, and bake for 30 minutes until set and golden. Tip out, and serve with bread and antipasti.
  • To make this dish vegan, simply leave out the eggs and ricotta, and bake all ingredients in a medium sized pie crust shell.
30 mins
4 serving
This recipe pairs perfectly with the El Viejo del Valle Pinot Noir 2017 from Central Valley, Chile.

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