Roasted Vegetable and Pistachio Torte

Roasted Vegetable and Pistachio Torte

Looking for colorful appetizers for a party? Then check out this torte baked with roasted veggies and pistachio.

Prep Time

50

Minutes

Total Time

2:25

Hrs:Mins

Makes

16

servings

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)
  1. Heat oven to 450ยบ. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
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.
Do-Ahead
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.