This is another fantastic recipe from Taste of Home! This is an easy dish to put together and easy to change up the vegetables to fit to your family tastes. This would be a great summer lunch or perfect for a Mother’s Day or Easter brunch! I just love roasted vegetables so this dish was a big hit at our house!
INGREDIENTS
1 small eggplant, cut into 1 inch pieces
1 large zucchini, cut into 1/4 inch slices
4 plum tomatoes, chopped
1 medium sweet red pepper, cut into 1 inch pieces
4 Tablespoons olive oil, divided
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 sheet refrigerated pie pastry
1 Tablespoon cornmeal
2 Tablespoons shredded Parmesan cheese (I used shaved Parmesan)
Fresh minced Basil, optional
DIRECTIONS
Preheat oven to 450 degrees. In a large bowl combine your vegetables, 3 Tablespoons of olive oil, garlic, salt and pepper. Transfer to an ungreased baking sheet. Bake at 450 degrees for 25 to 30 minutes or until vegetables are tender and the moisture has evaporated. Stir every ten minutes.
On a lightly floured surface, roll out your pie pastry into a 13 inch circle. Sprinkle cornmeal over a greased 14 inch pizza pan (or ungreased pizza stone). Place pastry on prepared pan.
Spoon vegetable mixture over the pastry leaving a 1 1-2 inch edge around the edge of the pastry. Fold up the edges of the pastry leaving the center uncovered. Brush pastry with remaining oil.
Bake at 450 degrees for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges and garnish with basil if desired.
Enjoy!
