Roasted Vegetable Tart
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Roasted Vegetable Tart

Submitted by: Corinne Wallner

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 8

Layers of roasted vegetables. Make ahead of time and cut into wedges. Vegetables can be substituted based on availability and preference.


  • 1 zucchini, fresh, organic
  • 1 med. onion, red, organic
  • 1 tsp. garlic, fresh, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 dsh. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • 1 bell pepper, red, fresh, organic
  • 1 bell pepper, yellow, fresh, organic
  • 1 eggplant, fresh, organic


Cook zucchini, onions, garlic & 1T coconut oil in a large sauté pan over medium heat until tender. Season with salt & pepper. Brush peppers with coconut oil, season with salt & pepper, and roar on a baking sheet for 30 to 40 minutes. Soft but not browned.

In a 6-inch cake pan, please each vegetable in a single layer. Begin with eggplant, then layer zucchini & onions, then all peppers, finish with the remainder of eggplant. Cover with a 6" round of parchment paper. Place another 6" pan over top and place a heavy object on top. Chill in refrigerator until chilled. Drain liquids and place on platter. Serve at room temperature