Photo: Mike Kenneally
Yellow Squash and Bell Pepper Torte
10 ingredients
Makes 6 (side dish) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
202
Calories
2g
Protein
14g
Fat
17g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 yellow bell peppers, halved lengthwise, stemmed, and seeded
- 5 to 6 tablespoons olive oil, divided
- 6 garlic cloves, thinly sliced
- 2 pounds yellow squash (4 medium), sliced diagonally 1/2 inch thick, divided
- 1 pound red onions (2 medium), cut crosswise into 1/3-inch-thick rounds
- 3 tablespoons red-wine vinegar
- 1/2 cup grated Parmigiano-Reggiano
- 1/3 cup chopped basil
- Equipment: an 8- to 9-inch springform pan
- Garnish: Parmigiano-Reggiano shavings and basil leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes