Vegetable Torta Celli
"Vegetables baked in layers with cheese."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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