Roasted Vegetable Tart (Carol's)

By AnneS

Ingredients

• 4 Roma tomatoes, coarsely chopped
• 1 small eggplant, unpeeled and cubed
• 1 medium red Bell pepper, seeded and cut into 1" pieces
• 1 large zucchini, sliced into 1/4" pieces
• 4 cloves garlic, minced
• 1/4 cup olive oil, divided
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• cornmeal
• 1/2 pkg. (9 oz) refrigerated pie crust
• 2 Tablespoons shredded Parmesan cheese

Preparation

Step 1

Heat oven to 450 degrees. In a bowl, toss all vegetables with garlic, 3 Tablespoons olive oil, S & P. Place vegetables on a large pan.

Bake 15-20 minutes or until golden brown. Place pie crust onto a pan that has been sprinkled with cornmeal. Place roasted vegetables onto crust leaving a 2" border. Fold the dough up (overlapping as necessary) to partially cover the filling. Brush crust with remaining olive oil. Reduce oven temp to 425 degrees. Bake tart 15-20 minutes or until crust is golden brown. Sprinkle with shredded Parmesan cheese. Cut into wedges to serve.