Roasted Vegetable and Pistachio Torte

  • Prep 50 min
  • Total 2 hr 25 min
  • Servings 16

Ingredients

  • 1 medium red bell pepper, cut into 12 pieces
  • 1 medium green bell pepper, cut into 12 pieces
  • 1 medium yellow bell pepper, cut into 12 pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon chopped fresh or1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon salt
  • 1 tub (8 ounces) soft cream cheese with roasted garlic
  • 1 tablespoon mayonnaise or salad dressing
  • 1/4 cup chopped pistachio nuts
  • 4 flour tortillas (8 to 10 inches in diameter)

Steps

  • 1
    Heat oven to 450°. Toss bell peppers, onion, zucchini, oil, marjoram and salt in medium bowl to coat. Spread in ungreased rectangular baking pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes or until crisp-tender. Cool 15 minutes. Cut vegetables into about 1/4-inch pieces.
  • 2
    Mix 1/4 cup of the cream cheese, the mayonnaise and 2 tablespoons of the nuts.
  • 3
    Reserve 1/4 cup vegetables for garnish. Place 1 tortilla on serving plate. Spread half of the vegetables over tortilla. Add tortilla; spread with cream cheese-nut mixture. Add tortilla; spread with remaining vegetables. Top with remaining tortilla. Spread side and top with remaining cream cheese. Garnish with reserved vegetables and remaining 2 tablespoons nuts. Refrigerate at least 1 hour. To serve, cut into wedges.

  • Guests can help themselves to this torte more easily if you cut it into wedges before placing it on the buffet table.
  • If cream cheese-nut mixture is hard to spread, stir in 1 teaspoon of milk at a time to desired consistency.
  • Prepare and refrigerate this flavorful torte up to 4 hours before your party. Another way to save time is to roast and refrigerate the vegetables the day before the party, then assemble the torte 1 to 4 hours before the party.

Nutrition Facts

Serving Size: 1 Serving
Calories
115
Calories from Fat
70
Total Fat
8g
Saturated Fat
4g
Cholesterol
15mg
Sodium
135mg
Total Carbohydrate
9g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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