Tortino di Verdure

Tortino di Verdure is a delightful Italian vegetable tart that combines a medley of fresh seasonal vegetables baked in a savory egg and cheese base. This gluten-free dish is perfect for a light lunch or a picnic, bursting with flavor and nutritious ingredients.

Ingredients

• Zucchini - 100 grams, sliced
• Red bell pepper - 100 grams, diced
• Eggplant - 100 grams, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, finely chopped
• Eggs - 3 large
• Feta cheese - 75 grams, crumbled
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cornstarch - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the red onion and sauté for 3-4 minutes until translucent.
3. Add the zucchini, red bell pepper, and eggplant to the skillet, and cook for another 5-7 minutes until softened. Stir in the cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper, then remove from heat.
4. In a mixing bowl, whisk together the eggs, cornstarch, and crumbled feta cheese until well combined.
5. Stir in the sautéed vegetables and chopped basil into the egg mixture until evenly distributed.
6. Grease a small baking dish (around 20cm x 20cm) with the remaining olive oil. Pour the vegetable and egg mixture into the dish, spreading it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the center is set.
8. Remove from the oven, allow to cool slightly, then slice and serve warm or at room temperature.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 210 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein from the eggs and feta cheese.

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