Vegetables: Vegetable Tart

By JoFClark

Ingredients

• 1 large white onion, thinly sliced
• 1/2 large zucchini, thinly sliced
• 1/2 large yellow squash, thinly sliced
• 1 large ripe beefsteak tomato, thinly sliced
• Maintain circular shape of all vegetables
• 4 ounces fresh chicken stock or canned low-sodium chicken broth
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh thyme, chopped
• 1/2 tablespoon fresh parsley, chopped
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon fresh grated Parmesan cheese
• Dried herbs can be substituted; use half the quantity

Details

Cooking time 35mins

Preparation

Step 1

1. Heat an oven proof fry pan. Spray with a non-aerosol vegetable spray, add sliced onions and saute over medium flame for 5 minutes.
2. Add chicken stock to onions, bring to a quick boil, reduce heat to a simmer, and slowly cook onions, uncovered, until caramelized and brown.
3. When onions are done, layer vegetables and herbs on top, overlapping slightly. There should be approximately 2 of each vegetable layered on top of the onion mixture.
4. Sprinkle eachh with fresh ground black pepper and parmesan cheese.
5. Bake in a preheated 350 degree oven for approximately 35 minutes or until soft.

NOTE: Serve as an accompaniment to your favorite fish or poultry entree or as a separate meal.

Nutritional Information: 36 calories; 7 grams fat; 31 mg. sodium