Pretty to look at, fun to make, goes down easy. Keep room for seconds.
Summer vegetable torta (modified to be nondairy by me, from Dream About Food blog)
3 tablespoons olive oil
1/2 medium onion, chopped
8 ounces mushrooms, sliced
3 medium zucchini, sliced 1/4″ thick
2 red peppers, sliced into 1/4″ strips
8 ounces soy cream cheese, softened
6 large eggs
1/4 cup soy cream
2 garlic cloves, minced
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded nondairy cheese (I used cheddar)
Preheat oven to 350 degrees F and brush bottom and sides of a 9″ springform pan with oil. Line bottom with parchment and brush parchment with oil. Wrap outside of pan with aluminum foil.
Heat oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers. Saute until vegetables are just tender, about 10 minutes.
In a large bowl, beat cream cheese until smooth. Beat in eggs until combines (it’s okay if it’s a little lumpy). Beat in cream. Stir in garlic, basil, salt and pepper. Using a slotted spoon to drain off liquid, add sauteed veggies to egg mixture. Add shredded cheese. Stir with a rubber spatula to combine.
Spread mixture in a prepared pan and set pan on baking sheet. Bake for 1 1/2 – 1 3/4 hours or until top is puffy and golden brown and the center no longer jiggles when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges of torta to loosen. Gently remove pan sides. Serve warm, room temperature, or cold. Makes 8 servings.