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Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta
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Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta

Have I professed my love of feta yet? You can probably tell from my recipes that I’m completely obsessed with goat cheese, but feta is a close second. My hubby always wonders what I’m going to do with the one and a half pound tubs of crumbled feta we get from Costco, but it always disappears really quickly! I crave veggies more in the summer and recently decided to make a roasted veggie tart. Eggplant and zucchini just remind me of summer! And the feta adds another layer of flavor and richness to the dish.

I made another chickpea crust to keep things on the lighter side. But, I mixed in some herbs and lemon zest this time. This is a very tasty way to sneak your veggies in and is also pretty enough to serve to company!

Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta
Printable Recipe

Ingredients:
1 eggplant, cut into small cubes
3 medium zucchini, cut into small cubes
2 red peppers, cut into small chunks
4 1/2 tablespoons olive oil
1 teaspoon salt
1 (15 ounce) can chickpeas, drained
1/2 cup whole wheat flour
1/2 tablespoon finely grated lemon zest
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 red onion, chopped
2 cloves garlic, minced
1 cup crumbled feta cheese

Directions:
Heat oven to 400ºF. Toss eggplant, zucchini, and red peppers in 2 tablespoons olive oil and 1/2 teaspoon salt and spread onto a large cookie sheet. Bake at 400ºF for 20 to 25 minutes or until veggies are tender.

Reduce oven to 350ºF. Lightly grease a 10-inch tart pan with removable bottom. Pulse chickpeas, flour, lemon zest, oregano, thyme, remaining 1/2 teaspoon salt, and 2 tablespoons olive oil in a food processor until soft dough forms. Spread dough evenly over the greased tart pan. Bake the crust for 20 to 25 minutes at 350ºF or until light golden brown.

Meanwhile, heat remaining 1/2 tablespoon olive oil over medium high heat in a medium skillet. Add red onions and cook for 5 to 7 minutes or until tender. Add garlic and sauté one additional minute. Remove from heat. Toss onions with other roasted veggies and feta cheese.

Bake at 350ºF for 20 to 25 minutes or until crust is set. Cool for 10 minutes. Makes 8 servings.

Nutrition: 242 calories, 12.5g fat, 6.6g fiber, 7.6g protein per serving
Cost: $1.98 per serving

34 Responses to Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta

  1. I am a feta fiend. That’s actually THE cheese in Albania. We just call it white cheese. Anyway, I’m so glad we share in the passion, and the tart looks sooooo mouth-watering, I almost licked the screen :)

  2. That is so cool that you made the crust out of chickpeas! I didn’t even know you could do that! I love feta and goat too – this tart looks so delicious!

  3. Yum. I love the idea of a chickpea crust. It sounds light and yet flavorful at the same time. I love feta too, but I have to agree with you that goats milk is still one of my favorite. I recently had a cheese course in which a whole night was dedicated to the sampling and understanding of goats milk cheeses. I was in HEAVEN.

  4. Ratatouille in a tart! That is SO awesome! you never fail to come up with the most awestriking creations. I love that you used chickpea crust for some extra nutritional boost! For me, I’d just add a bit of goat cheese..and perfect!

  5. Gosh Kerstin, I love this summery vegetables. It so delicious, especially with that feta cheese. I can use this for my omelette too, it’ll be delicious!

  6. I would not mind eating my veggies if this were on my plate! It’s beautiful and delicious with the feta cheese! A really nice summer tart.

  7. Wow! This looks so delicious and so perfect for me. I love the idea of a roasted veggie tart and topping it off with feta- even better. Yum. I wish I could eat this for breakfast in the morning.

  8. This looks great. You could totally serve it at different times of the year with seasonal veggies. Or you could use fruit and make a dessert one next..HINT HINT :)

  9. What a fabulous & vegetarian excellent meal!!
    Your crust looks awesomely delicious!!!
    Kerstin, you have made a beauty of a fine & divine recipe! I love your filling too!

  10. I bookmarked this before the page was even fully loaded!! This looks amazing and I can’t believe how great that crust looks/sounds. I am also obsessed with feta (and goat cheese)!! :)

  11. I also love feta, but, unfortunately, for some strange reason, I can’t tolerate it. How I would love to use it in my cooking because the taste and texture are so wonderful. Very nice tart, especially the crust.

  12. OMG. I love this. It looks to die for, It reminds me of my roasted veggies orzo salad with the feta. What a great combo of veggies, cheese and flavor!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  13. I love feta, too! Your roasted veggie dish looks absolutely amazing!! I can already taste the flavors in my mouth!! This is going on my to-make list. :)

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