Vegetable Torta Celli

4
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In

Recipe: #34379

February 23, 2020



"Vegetables baked in layers with cheese."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (151.7 g)
  • Calories 190.4
  • Total Fat - 12.3 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 15.9 mg
  • Sodium - 222.6 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5.2 g
  • Protein - 9.9 g
  • Calcium - 310.4 mg
  • Iron - 2 mg
  • Vitamin C - 31.6 mg
  • Thiamin - 0.1 mg

Step 1

Wash and trim the vegetables, peel if necessary, and cut into thin slices. There should be at least 2 cups.

Step 2

Wash and core the tomatoes and chop. There should be 1 cup.

Step 3

Peel and chop the shallots. There should be ⅓ cup.

Step 4

Use a few drops of the oil to coat a 6-cup baking dish or a deep 9-inch pie dish.

Step 5

Pour rest of oil into a skillet and mince the garlic into it.

Step 6

Add the shallots, some of the parsley, and the red pepper.

Step 7

Sauté until shallots are translucent.

Step 8

Then add tomatoes, seasonings, and the rest of the parsley.

Step 9

Cook, stirring often, until mixture is reduced to a sauce--about 15 minutes.

Step 10

Meanwhile, chop or shred the cheese.

Step 11

Layer all ingredients in the baking dish TWICE, in this order: 1) vegetables, 2) tomato sauce, 3) cheese, ending with the cheese.

Step 12

Bake at 350' F. for 15 minutes.

Step 13

Cut into wedges and serve.

Tips & Variations


No special items needed.

Related