Roasted Vegetable Tart

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   Note: I suggest looking at the accompanying blog post, which has step-by-step photo instructions as well as suggestions for modifications. Feel free to be creative with this recipe!

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   Slice eggplant and sprinkle with salt. Let sit for 30 minutes and then quickly rinse salt off. Chop into 1-inch pieces. Combine with other vegetables in a bowl and toss with olive oil, garlic, salt, pepper, and basil. Place in a single layer on cookie sheet covered in foil; roast in the oven at 450 degrees for 25-30 minutes (until tender and moisture is gone), stirring often.

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   For the crust, spray a pie dish with cooking spray and lay a sheet of phyllo dough inside. Spray dough and top with another sheet of dough, rotating slightly to cover the sides of the dish. Continue until your crust is 10-12 sheets of dough thick. Spoon roasted vegetables inside and fold over the sides of the crust. Bake at 350 degrees for 25 minutes or until crust has browned. Serves 6.

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   Nutrition: 155 cal, 5g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 26g carbs, 5g fiber, 4g sugar, 4g protein, 23% vit. A, 81% vit. C, 2% calcium, 9% iron.

No additional tips available.