Roasted Vegetable and Pistachio Torte

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

Ingredients

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)

Directions

  • 1 Heat oven to 450º. 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.

Notes










Tips

Expert Tips

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 Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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