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Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta

Side Dishes

Roasted Eggplant, Zucchini, and Red Pepper Tart with Feta

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

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