Roasted Vegetable Frittata

I do not use my book of Plenty often enough.   The recipes I have made from its pages are outstanding like Two-Potato Vindaloo and Freekeh Pilaf.  I’ve also made his Multi-Vegetable Paella (80) which is fantastic.  I just didn’t post it.  🙁

I pulled it back out recently and earmarked some recipes to try.  One of them was his “Very Full Tart,” full of roasted vegetables and Mediterranean goodness.  Here’s the problem, I didn’t want to make a pastry crust.   In fact, I hate making pastry crust and will refrain from it whenever I can.   When my mom is here she will often make a pie or two and make extra dough to freeze.  Needless to say, it has been a long time since she’s been able to visit.

So instead of a tart, I decided I would make a crustless version, hence the “frittata” title to this recipe.

Roasted Veggie Frittata

Debra (based on Ottolenghi’s “Very Full Tart” from Plenty)

This is a great recipe to use leftover veggies.


  • 8-10 mini sweet peppers, stemmed and deseeded (or 1 large bell pepper)
  • olive oil (about 6 T., divided)
  • 1 medium eggplant, cut into 1″ pieces
  • fine sea salt
  • fresh ground black pepper
  • 1 small sweet potato, peeled and cut into 1″ pieces
  • 2 small zucchinis, cut into 1″ pieces
  • 1 large onion, thinly sliced
  • 2 bay leaves
  • 1 t. dried sweet basil
  • 4 oz. feta (half of an 8 oz. block)
  • 1 c. cherry tomatoes, halved
  • 1/3 c. ricotta
  • 3 eggs
  • 1 pint heavy cream


  1. Preheat oven to 450 F. Toss the peppers in olive oil and spread in a 9″ x 9″ pan. Place in the top third of the oven.
  2. Mix the eggplant, sweet potatoes, and zucchini in a bit more olive oil and season with salt and pepper. Spread on a large foil-lined baking pan and place on the shelf in the oven below the peppers. Set a timer for 12 minutes. Periodically check the peppers. When they get brown on one side, turn with tongs.
  3. After 12 minutes, stir the veggies. Set the timer for another 10 minutes. Keep an eye on the peppers.
  4. When veggies and peppers are done, remove from oven. (All of this roasting can be done ahead of time.) Let the peppers cool and then give them a rough chop.
  5. Heat 2 T. of olive oil in a large skillet over medium heat. Sauté the onions with the bay leaves and a bit of salt and pepper for 25 minutes, stirring often, until caramelized. Discard the bay leaves and remove from heat.
  6. Use a 12-inch round deep dish stoneware pan (or a large pie plate). Place the onions in an even layer in the bottom of the pan. Top with the vegetable mixture and peppers. Sprinkle the basil over the top. Dot with small chunks of feta and then arrange the tomato halves on top.
  7. In a small mixing bowl, whisk together the ricotta, eggs and cream. Season with a bit of pepper. Pour over the vegetables and tap the dish a bit so the mixture will settle around the vegetables. Grind a bit more black pepper on top.
  8. Reduce heat to 350 F. Place the pan in the oven and bake for 35-45 minutes or until the filling is set. Remove from oven and allow to rest for at least 10 minutes before serving.

Yield: 6-8

Prep Time: 20 mins.

Cook time: 55 – 65 mins.

Total time: 85 mins.

This was a delicious recipe.  I made a few changes to the original recipe.  I roasted all the vegetables together.  (Ottolenghi’s directions has it in stages.)  I added an extra egg and I whipped the ricotta in with the cream and eggs (instead of dotting it around the tart).  I also added a bit more tomatoes and used dried basil instead of fresh thyme.

The results?   Yep, this is a keeper.  I served it for dinner and no one missed the meat.  🙂

This is a great brunch dish as well and leftovers keep well for a couple of days.  I also think you could throw in whatever vegetables you have on hand like summer squash.  Japanese eggplants would definitely work as well.

If you’re unfamiliar with Plenty, it’s full of “Vibrant Vegetable Recipes.”  The book is divided into almost every kind of vegetable there is from “Roots” to “Leaves.”  It also covers “Pulses” which includes hummus and soups and sections including grains and pasta.  The photographs are tremendous .

I’ve earmarked the Caramelized Garlic Tart (38) and his Shakshuka recipe (87) to try next.  (I will just need someone to make the tart crust for me. )

I know that Ottolenghi has a plethora of cookbooks out there and I would like to pick them up to review at some point.   For now, I will keep with Plenty.  It’s a great book and was his second cookbook published (after Ottolenghi: The Cookbook in 2008).  Since Plenty‘s publication in 2010, he has published six more tomes.

I’m linking up with Foodies Read

…and Novel Food #41.


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