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1
Preheat oven to 450F Coat sides and bottom of a 13X9X2 baking pan with nonstick spray.
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2
Spread squash, peppers, and wedged onion along bottom of pan.
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3
Toss with olive oil and season with spices* (use the suggested ones or create your own flavor :) ).
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4
Roast in oven for 20-25 minutes or until tender.
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5
Meanwhile, roll pastry sheet into a 13X9 inch rectangle.
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6
Once veggies are tender, remove pan from the oven and add tomatoes.
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7
Toss with balsamic vinegar and parmesan cheese.
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8
Make sure the vegetables are spread evenly on bottom of pan.
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9
Lay pastry over the top of the vegetables, tucking in sides.
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10
Return to oven and bake for 15 minutes, or until pastry is puffed and golden.
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11
Meanwhile, prepare the dipping sauce.
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12
Combine the Caesar dressing with 1 teaspoons of thyme and 1/4 cup chopped onion.
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13
Let pan cool for 5 minutes.
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14
Lay a cutting board or another pan over the top of the pastry and vegetables.
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15
Carefully flip upside down onto cutting board so that the pastry is on the bottom and the veggies lay on top of the pastry (almost looks like a vegetable pizza).
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16
Sprinkle tart with remaining cheese and 2 teaspoons of the thyme.
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17
Cut into wedges and serve with dipping sauce.
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18
*Note: Any seasonings that you prefer will work on the roasted veggies.
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19
These were the seasonings that I thought went well.
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20
Please use the tastes you like the best and let me know what you used so I can vary my recipe as well :) *.
