Best Roasted Vegetable Torta Recipes

ROASTED VEGETABLE TORTA IN POLENTA image

Yield Makes 8 servings

Number Of Ingredients 11

1 12oz. package seasoned polenta
2 8 oz. packages cream cheese
1 8 oz. package mascarpone cheese
4 eggs
1 teaspoon Italian Seasoning
1 teaspoon Garlic powder
1 12 oz. package shredded cheddar cheese
1 12 oz. jar marinated artichoke hearts
1 12 oz. jar roasted red peppers
10-12 slices breaded, cooked eggplant (can be found prepared in grocers freezer.)
1 16 oz. jar Bertolli marinara sauce

Steps:

Preheat oven to 350 degrees. Spray 10 inch springform pan with nonstick cooking spray. In bowl of electic mixer, place cream cheese and mascarpone cheese and mix until smooth. While this is taking place, slice prepared polenta into 1/4 inch slices and place along the bottom of the springform pan. Add eggs one at a time while mixer is running and mix until incorporated. Add shredded cheddar cheese, italian seasoning and garlic powder and mix until blended. Place half of eggplant slices on top of polenta. Drain artichoke hearts and roasted red peppers and distribute evenly on top of eggplant then top with remaining eggplant. Spread cheese mixture on top and bake for 25 - 35 minutes until set or until a toothpick comes out clean. Top torta with marinara sauce and bake for an additional 5 minutes. Let set for 10 minutes, remove ring of pan and serve.

ROASTED VEGETABLE TORTA image

Yield 8 servings

Number Of Ingredients 9

1 12 oz. package prepared polenta or 1 cup homemade polenta
1 thinly sliced eggplant, breaded and roasted or 16 oz. package frozen prepared eggplant
1 16 oz. jar roasted red peppers
1 12 oz. jar marinated artichoke hearts
2 8oz. pck. cream cheese
1 8oz. pck mascarpone cheese
1 cup italian blend shredded cheese
4 eggs
garlic and herb seasoning

Steps:

In electric mixer, mix cream cheese and mascarpone cheese until smooth. Add eggs one at a time until incorporated, then mix in Italian blend cheese and 1 teaspoon garlic and herb seasoning. In a 10 inch springform pan sprayed with nonstick coating, evenly spread sliced prepared polenta or homemade polenta along the bottom. Layer slices of eggplant, strips of roasted red pepper, artichoke hearts and top with another layer of eggplant. Spread cheese mixture evenly over the top and bake in 350 degree oven for 30 minutes or until set and knife inserted into the center comes out clean. Let set 10 minutes before slicing. Makes 8 main course servings.