Roast Vegetable Torte

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Nutritional Info
  • 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

View full nutritional breakdown of Roast Vegetable Torte calories by ingredient
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Taken from the BBC food website, from the Vegetarian Society. Taken from the BBC food website, from the Vegetarian Society.
Number of Servings: 6


    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


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: 6

Recipe submitted by SparkPeople user SCAREWALDORF.

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