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 oz fresh chicken stock or canned low sodium chicken broth
• 1/2 T fresh rosemary, chopped
• 1/2 T fresh thyme, chopped
• 1/2 T fresh parsley, chopped
• 1/2 t fresh gound black pepper
• 1 T fresh grated Parmesan cheese

Preparation

Step 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.

Add chicken stock to onions, bring to a quick boil, reduce heat to a simmer, and slowly cook onions, uncovered, until caramelized and brown.

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.

Sprinkle each with fresh gound black pepper and Parmesan cheese.

Bake in a preheated 350 degree oven approximately 35 minutes or until soft.

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