Low Carb Roasted Veggie Tart

I’ll admit: this recipe was a long shot. I knew I would like it; I was pretty sure M would be calling for Chinese food. He’s not a huge eggplant fan, and quite frankly, the thought of my husband eating a tart made entirely out of vegetables was laughable. That man never stops surprising me. Not only did he like it, he requested that I make this again. The two of us polished off the entire tart for dinner. The recipe came from Proud Italian Cook and I had pinned it because it’s low carb and packed full of vegetables. I wish I had this recipe for a pre- or post-Reboot, because it would have been a perfect dish. The vegetables can be roasted or grilled, and you can do them in advance, assemble the tart and then just pop it in the oven when it is time for dinner. I can totally see myself making this for a girls night and enjoying it alongside a crisp Vinho Verde.

Cut two medium eggplants lengthwise into 1/4-1/2″ slices. Place on a baking sheet and drizzle with olive oil. Season with salt and pepper. Add to a 425 degree oven and cook for 15 minutes until the eggplant is lightly roasted and pliable.

Low Carb Roasted Veggie Tart

While the eggplant cooks, slice zucchini and summer squash on the diagonal. Drizzle with olive oil and season with salt and pepper. I also added half a red pepper that was leftover in the fridge. Roast 10-15 minutes until softened.

Low Carb Roasted Veggie Tart

In a pie pan, arrange the roasted eggplant to form the crust.

Low Carb Roasted Veggie Tart

Layer a generous amount of cheese on the eggplant. I used a 6-Cheese Italian blend.

Low Carb Roasted Veggie Tart

Arrange the zucchini and summer squash on top of the cheese.

Low Carb Roasted Veggie Tart

Top with additional cheese. Arrange roasted red pepper, asparagus and halved cherry tomatoes on top. Lightly sprinkle with grated parmesan cheese.

Low Carb Roasted Veggie Tart

Cook in the oven for 15 minutes at 400. Remove from the oven and top with thinly sliced fresh basil.

Low Carb Roasted Veggie Tart

Remove from the pie pan and slice. Serve with a side salad.

Low Carb Roasted Veggie Tart

Low Carb Roasted Veggie Tart
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Ingredients
  1. 2 medium eggplants, sliced 1/2" thick lengthwise.
  2. 2 zucchini, sliced 1/2" thick on the diagonal
  3. 1 summer squash, sliced 1/2" thick on the diagonal
  4. 1/2 red pepper
  5. Olive oil
  6. Salt and pepper
  7. 1/3 c. Italian blend shredded cheese
  8. Handful of cherry tomatoes, halved
  9. 4 spears of asparagus
  10. 2 tablespoons grated parmesan
Instructions
  1. Preheat oven to 425.
  2. Drizzle eggplant, zucchini, summer squash and pepper with olive oil. Place on a baking sheet and cook for 15 minutes until the eggplant is lightly roasted and pliable.
  3. In a greased pie pan, arrange the roasted eggplant to form the crust. Layer a generous amount of cheese on the eggplant.
  4. Arrange the zucchini and summer squash on top of the cheese. Top with additional cheese. Arrange roasted red pepper, asparagus and halved cherry tomatoes on top. Lightly sprinkle with grated parmesan cheese.
  5. Cook in the oven for 15 minutes at 400. Remove from the oven and top with thinly sliced fresh basil.
  6. Remove from the pie pan and slice. Serve with a side salad.
Two Forks One Love http://twoforksonelove.com/

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2 Responses to Low Carb Roasted Veggie Tart

  1. Marie says:

    Wow, it looks beautiful, and I’m so glad you and your husband liked it!

  2. […] about balance: A pasta paired with a healthy grilled chicken dish. A glass of wine with a vegetarian dinner. A day of beer, music and fried dough with friends. That’s what our “diet” is […]

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