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Roasting Vegetables
Red Bell Peppers Rinse and cut in half lengthwise. Broil cut side down 4 to 6
inches from heat until skins are charred, about 8 minutes. Let cook, draped with
foil. Pull off and discard skins; stems, seeds. Save juice. Cut into strips or
chunks. Do not combine with other vegetables.
Jalapeno Same as above.
Garlic and Onions Peel. Mix with 2 t. olive oil. Bake in a 475° oven in a 8 - 10
inch square pan until tinged with brown, 20 to 30 minutes; turn occasionally.
Zucchini Mix with 2 t. olive oil. Bake in a 475° oven in a 8 - 10 inch square
pan until tinged
with brown, 20 to 30 minutes; turn occasionally. |
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Roasted Vegetable Tart
2 large red bell peppers, roasted
2 jalapeno peppers, roasted
2 small zucchini, sliced lengthwise 1/4 inch and roasted
1 large yellow onion, sliced in rounds and roasted
1 head garlic, roasted
extra virgin olive oil
2 C. Swiss, Gruyere or white cheddar cheese, grated coarse
1/2 C. heavy cream
1 egg
Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
1 t. salt
1 t. ground pepper
Roast the vegetables. Set aside and cool.
Line a 9 1/2 inch tart pan or a pie plate with the pizza dough or pie crust
dough, which ever you prefer. Bake the single crust for 8 minutes in a 425°F.
oven, remove and cool.
Arrange the roasted vegetables (except the roasted garlic) on the pre-baked
crust. When laying in the vegetables on the crust, make sure they are evenly
distributed. You may have to cut them into strips to achieve this.
Mix the milk, egg, roasted garlic and cheese together and pour over the roasted
vegetables.
Bake for 15 minutes in a 425°F. oven, remove and let cool some before slicing
and serving. You can reserve a little of the roasted pepper strips for
garnishing the top of the tart.
Serves 6-8
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