Roast vegetable torte

I dreamt up this easy weeknight, vegetarian supper yesterday. It was lovely!

Roast vegetable torte – serves 4
Peppers – 1 red, 1 yellow
1 large courgette
1 aubergine
1 large onion
Italian mixed seasoning (or use a couple of sprigs of rosemary and oregano, and some chopped basil)
Olive oil
4 eggs
225g ricotta cheese
Salt and pepper

  1. Preheat oven to 200C.
  2. Chop the vegetables into pieces all roughly the same size.
  3. Place in a large roasting tray and drizzle with olive oil. Toss to coat. Bake in the oven for 20 minutes, turning once.
  4. Beat the eggs in a jugs, then beat in the ricotta, salt and pepper to form a smooth paste.
  5. Transfer the vegetables to a 25cm flan dish, or any ovenproof dish that looks about the right size to hold them snugly. Pour the egg mixture over the top. 
  6. Bake for 30-35 minutes until puffed up and golden.
  7. Serve with potatoes or rice, or a big green salad.