roasted vegetable tart

 

Roasted Vegetable Tart

• 10-12 sheets Phyllo dough
• 1 eggplant
• 1 sweet pepper, julienned
• 2 medium zucchini, sliced
• 1-3 tomatoes, sliced
• 1 T. olive oil
• 2 t. minced garlic
• salt, pepper, and basil to taste

Slice eggplant and sprinkle with salt.  Let sit for 30 minutes and then quickly rinse salt off.  Chop into 1-inch pieces.  Combine with other vegetables in a bowl and toss with olive oil, garlic, salt, pepper, and basil.  Place in single layer on cookie sheet covered in foil; roast in oven at 450 degrees for 25-30 minutes (until tender and moisture is gone), stirring often.

For crust, spray pie dish with cooking spray and lay a sheet of Phyllo dough inside.  Spray dough and top with another sheet of dough, rotating slightly to cover the sides of the dish.  Continue until your crust is 10-12 sheets of dough thick.  Spoon roasted vegetables inside and fold over sides of crust.  Bake at 350 degrees for 25 minutes or until crust has browned.  Serves 6.


Nutrition: 155 cal, 5g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 26g carbs, 5g fiber, 4g sugar, 4g protein, 23% vit. A, 81% vit. C, 2% calcium, 9% iron.