Looking for colorful appetizers for a party? Then check out this torte baked with roasted veggies and pistachio.
Roasted Vegetable and Pistachio Torte
- Prep Time 50 min
- Total 2 hr 25 min
- Servings 16
- Ingredients 12
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)
Instructions
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Step1Heat oven to 450°. 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.
-
Step2Mix 1/4 cup of the cream cheese, the mayonnaise and 2 tablespoons of the nuts.
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Step3Reserve 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.
Nutrition
115
Calories
8g
Total Fat
3g
Protein
9g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
- Iron
- 4%
- 4%
Exchanges:
2 Vegetable;Tips from the Betty Crocker Kitchens
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