0/5
(0 Votes)
Ingredients
- 1 small red bell pepper, finely diced
- 1 small red onion, finely diced
- 1 small eggplant, cut into 1/4" cubes
- 1 small zucchini, cut into 1/4" cubes
- 4 Tbsp extra virgin olive oil
- Salt & pepper, to taste
- 30 mini phyllo tart shells (best used while still frozen)
- 5 oz Boursin cheese
- 10 fresh basil leaves, cut into chiffonade (for garnish)
Preparation
Step 1
Preheat oven to 400 degrees.
Combine vegetables in large roasting pan. Drizzle with oil. Toss to coat. Season generously. Roast about 20 minutes, until golden brown.
Place tart shells on baking sheet. Spoon 1tsp Boursin into each cup. Use fingertips to push cheese into shells. Top with generous spoonful of roasted vegetables.
Bake 8-10 minutes, until tart shells are light golden brown.
Garnish with basil. Serve warm or at room temperature.