end of summer veggie tart
Ingredients
1 eggplant, cut into 1/4-inch slices
2 portabello mushrooms, sliced
1 red bell pepper, cut into 1/2-inch slices
1 zucchini, cut into 1/4-inch slices
2 Tablespoons olive oil
salt & pepper to taste
4 ounces blue cheese, crumbled
3 ounces cream cheese, softened
1 large egg
1 Tablespoon grated Parmesan cheese
2 refrigerated pie crusts
Preparation
1
1. Toss eggplant, mushrooms, bell pepper and zucchini with olive oil in large roasting pan. Season with salt and pepper. Roast for 12-15 minutes at 450 degrees, or until the vegetables are tender, stirring once or twice.
2
2. Beat blue cheese and cream cheese in bowl until smooth. Add egg and Parmesan and beat until blended.
3
3. Unfold each pie pastry on baking sheet and pinch any tears. Spread 1/2 of the cheese mixture to within 2 inches of the edge of each pastry. Arrange vegetables over the cheese and fold the pastry over from the edges, making a lip around the pastry so that it partially covers the filling.
4
4. Preheat oven to 400 degrees. Bake for 20 minutes or until the pastry is brown.
5
5. Cut into wedges and serve warm.enjoy! ♥
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About
Well sad to say, it's the end of summer, here is a great healthy dinner recipe full of veggies! I am seeing alot of friends with gardens and an over abundance of veggies, here is a perfect way to use them up for dinner enjoy! ♥
Added:
Saturday, August 31, 2013 - 5:09pm
