Castella Imports

Vegetable Frittata with Hummus and Black Olives


2 Large Castella Roasted Red Peppers
1 Lb. 5 Oz. Sweet Potato (½" slices)  
¼ Cup Olio Casa Blended Olive Oil
2 Leeks (finely sliced)
2 Garlic Cloves (crushed)
9 oz. Zucchini (thinly sliced)  
1 Lb. Eggplant (½" slices)
8 Eggs (lightly beaten)  
2 Tbsp. Fresh Basil (finely chopped)  
1 ¼ Cup Castella Grated Parmesan Cheese
7 oz. Ready Made Hummus (of choice)
½ Cup Castella Black Pitted Olives (garnish)    


  1. Cut the roasted red peppers into medium size pieces and set aside. 
  2. Cook the sweet potato in a saucepan of boiling water for 4-5 minutes, or until just tender.  Drain well.    
  3. Heat 1 Tbsp. of the blended olive oil in a deep frying pan over a medium heat.  
  4. Stir in the leek and garlic and cook for one minute, or until soft.  
  5. Add the zucchini and cook for 2 minutes more, then remove.    
  6. Heat the remaining oil in the same pan and cook the eggplant in batches for 2 minutes on each side, or until golden.  
  7. Line the base of the pan with half the cooked eggplant and spread with the leek and zucchini  mixture.  Cover with the roasted red peppers and remaining eggplant and finally, the sweet potato.    
  8. Place the eggs, basil and Parmesan cheese in a jug and mix well.
  9. Pour over the vegetables and cook on a low heat for 15 minutes, or until almost cooked.  Place the pan under a hot grill for 2-3 minutes, or until golden brown.  
  10. Cool completely and then invert the pan onto a board.  
  11. Trim the edges and cut into 30 squares.  
  12. Top each square with a dollop of hummus and a half an olive.
Makes 30 Pieces

This makes a colorful presentation for an elegant party or any gathering. Great for the holiday season.

Courtesy of : Grills & BBQs Flame-Cooked Flavor