Rustic Roasted Vegetable Tart
Total TimePrep: 45 min. Bake: 20 min.
This was so easy and would be a great light summer lunch or a fabulous dish for a Mother's Day brunch! I will making making this often!
In love with this easy simple recipe! Really pleased with how well it turned out :) I used zuchinni, onion and pepper, and it cut into 8 wedges. Super happy to find a different idea for a veggie side dish!
This. Was. Amazing! I'm not big on eggplant, so I used broccoli instead. I also used grape tomatoes instead of plum because that's what I already had. I just cut them in half long-wise. Roasting, this only needed 18 minutes. Also, I had store-made basting oil that had parsley, thyme, and garlic already in it. I used that instead, and added in the required amount of salt and pepper. At the end, I only baked it 17 minutes and that was perfect. I forgot to do the cheese on top and I didn't even miss it. The only not-so-great thing was that it was smaller than I thought it would be! I wanted more!!!Update: I made this again tonight but used the plum tomatoes it calls for. I think I prefer the grape tomatoes because the plum ones seemed to just get mushy. The grape ones stayed pretty firm. I also tried it with cheese on top and I don't see that much of an improvement so I'll leave it off next time. Still a keeper!
New summer favorite!
No comment left
One of my all-time favorites! Very easy and delicious plus you can use any combination of veggies you want.
I have made this a number of times when summer veggies are in full swing. If you use juicy tomatoes, it helps to dump out the excess juice halfway through the roasting process, otherwise it'll take forever to evaporate. I use a little more cheese than this recipe calls for.
This was very good. It looked great and tasted wonderful. Not difficult to make but looks impressive. Be sure to roast lots of veggies - I did not use all that it said, as I feared it would be too much - but they really cooked down and I barely had enough. I would use more veggies next time. The combination of vegetables was very tasty and I Would not change a thing.
I substituted yellow squash for the eggplant and added thinly sliced red onion - also saute'd the vegies as it was a hot day...Used both crusts in the refrig pie crust package, stacked, rolling them out to make a thicker crust. I added some grated mozzarella on top of the crust before spreading the vegies and it was just wonderful.