Roasted Veggie Tarts Recipe

Name: Roasted Veggie Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 onion, minced; 1 garlic clove, minced; 1 butternut squash, cut in large dice; 1 zucchini, chopped; 1 red bell pepper, chopped; 1 tablespoon fresh oregano; 1 tablespoon ground cumin; 1 tablespoon ground oregano; 1/2 cup vegan margarine; 3 tablespoons organic sugar; 1/2 teaspoon sage; Sprinkle of sea salt; 1 1/4 cup whole wheat flour

Servings: persons

1 1/2 tablespoons olive oil
1 onion, minced
1 garlic clove, minced
1 butternut squash, cut in large dice
1 zucchini, chopped
1 red bell pepper, chopped
1 tablespoon fresh oregano
1 tablespoon ground cumin
1 tablespoon ground oregano
1/2 cup vegan margarine
3 tablespoons organic sugar
1/2 teaspoon sage
Sprinkle of sea salt
1 1/4 cup whole wheat flour

1
Preheat oven to 325 degrees.
2
Heat oil in a wok over medium heat and add onion and garlic and saute until soft.
3
About 3 minutes.
4
Prepare the butternut squash by cutting it in half, peeling it, removing the seeds and cutting it into small chunks.
5
Add to the wok and cook for about 4 minutes.
6
Add chopped zucchini, bell pepper and spices.
7
Cook on medium, continually stirring so vegetables don't burn, for another 5 minutes.
8
In a large bowl, combine margarine, sugar, sage and sea salt.
9
Stir in the flour with a fork or your hands and mix until the ingredients form a dough.
10
Add more margarine if the dough does not come together one tablespoon at a time.
11
Grease a mini-muffin tray with vegan margarine or olive oil.
12
With your hands, form small balls of dough and work the dough into the muffin tray cavities to form tart shells.
13
Use muffin liners if you desire.
14
Scoop a small spoonful of vegetables into the tart shells.
15
About a tablespoon full.
16
Bake for 20-25 minutes and serve immediately.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 onion, minced, 1 garlic clove, minced, 1 butternut squash, cut in large dice, and more.

Yes, Roasted Veggie Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Roasted Veggie Tarts

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