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This Roasted Vegetable Tart is perfect party food. It makes a wonderful appetizer when cut into small pieces (Superbowl, anyone?) This is one of the vegetarian recipes that you will want keep making because everyone loves it, even the carnivores. This appetizer is also in my cookbook, The Greek Yogurt Cookbook. Yup, it has Greek yogurt in it! And with only 100 calories per tart, there’s no guilt involved.
You can experiment with different cheeses if you’d like—try adding shredded pepper jack for a spicy kick, or crumbled feta for a creamier result.
Roasted Vegetable Tart
- 2 plum tomatoes sliced
- 1 zucchini sliced
- 1 cup sliced mushrooms
- 1 cup cubed butternut squash 1 clove garlic minced
- 1 ⁄4 teaspoon salt
- 1 ⁄4 teaspoon ground black pepper
- 2 tablespoons olive oil divided use
- 8 sheets phyllo pastry
- 1 ⁄4 cup nonfat plain Greek yogurt
- 1 ⁄2 cup shredded mozzarella
- 1 ⁄2 cup shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Preheat the oven to 400°F.
Place vegetables, garlic, salt, and pepper on a large
baking sheet. Mix well. Drizzle 1 tablespoon olive oil over the top of the vegetables and mix again. Roast for 20–25 minutes until tender. Allow to cool.
Grease a 9" × 13" casserole dish and lay 6 sheets of phyllo pastry inside. Sparingly brush with the remaining olive oil. Spread the Greek yogurt on top of the phyllo dough evenly. Sprinkle the shredded mozzarella, then the Cheddar, over the yogurt.
Pour the cooled vegetables on top of the cheese and spread evenly.
Crumble the remaining 2 phyllo sheets on top of the vegetable mixture. Sprinkle the Parmesan cheese and basil on top.
Bake for 15 minutes until the edges are golden brown. Allow to cool, and slice into 12 squares. Serve warm or cold.
Fat: 6 g
Cholesterol: 8 mg
Carbohydrates: 9.6 g
Sugar: 1.2 g
Fiber: 0.8 g
Sodium: 175 mg
Protein: 4.6 g
Isn’t that picture gorgeous? I wish I could take credit, but I can’t. Elisabeth Lariviere and Sylvia McArdle were the professional photographers and deserve all the credit for that beautiful shot. It’s also in my cookbook that’s available on Amazon, Barnes and Noble and most major bookstores. 🙂