Vegetable Torta Celli
February 23, 2020
"Vegetables baked in layers with cheese."
- 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
Wash and trim the vegetables, peel if necessary, and cut into thin slices. There should be at least 2 cups.
Wash and core the tomatoes and chop. There should be 1 cup.
Peel and chop the shallots. There should be ⅓ cup.
Use a few drops of the oil to coat a 6-cup baking dish or a deep 9-inch pie dish.
Pour rest of oil into a skillet and mince the garlic into it.
Add the shallots, some of the parsley, and the red pepper.
Sauté until shallots are translucent.
Then add tomatoes, seasonings, and the rest of the parsley.
Cook, stirring often, until mixture is reduced to a sauce--about 15 minutes.
Meanwhile, chop or shred the cheese.
Layer all ingredients in the baking dish TWICE, in this order: 1) vegetables, 2) tomato sauce, 3) cheese, ending with the cheese.
Bake at 350' F. for 15 minutes.
Cut into wedges and serve.
Tips & Variations
No special items needed.