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Roasted Vegetable and Pistachio Torte

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Roasted Vegetable and Pistachio Torte
  • Prep Time 50 min
  • Total Time 2 hr 25 min
  • Servings 16
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Looking for colorful appetizers for a party? Then check out this torte baked with roasted veggies and pistachio.

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.
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 PER SERVING

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