Rustic Roasted Vegetable Tart

Name: Rustic Roasted Vegetable Tart
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; Minced fresh basil, optional

"No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. —Marie Rizzio, Interlochen, Michigan..."

INGREDIENTS

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1 small eggplant, cut into 1-inch pieces

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1 large zucchini, cut into 1/4-inch slices

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4 plum tomatoes, chopped

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1 medium sweet red pepper, cut into 1-inch pieces

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4 tablespoons olive oil, divided

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4 garlic cloves, minced

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1/2 teaspoon salt

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1/8 teaspoon pepper

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1 sheet refrigerated pie pastry

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1 tablespoon cornmeal

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2 tablespoons shredded Parmesan cheese

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Minced fresh basil, optional

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