Roasted Vegetable Galette

roasted vegetables

I have wanted to try a vegetarian dish for some time now, but I couldn’t find one that I felt my whole would like. My husband and two kids only like certain veggies so finding a recipe with ones they like was difficult. Finally, I found something with at least three of the veggies then I substituted one of them with tomatoes. This dish worked out so nicely and tasted fantastic. My kids liked it, and my husband took it to work with him as leftovers, which is something he never does. This is a time-consuming recipe but still easy! Try it out for yourself!

What You’ll Need:

  • 1 small eggplant, cubed
  • Salt
  • 2 medium Roma tomatoes, cut into 1-inch pieces
  • 2 small zucchini, cut into ½-inch cubes
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • ¼ cup olive oil, plus more for brushing pastry
  • 4 garlic cloves, minced
  • 1 large sprig fresh basil, thinly sliced
  • Freshly ground black pepper
  • Cornmeal
  • 1 roll (1/2 package) refrigerated pie crust
  • 1/2 cup freshly grated Parmesan cheese, divided

Directions:

  • Place cubed eggplant in a colander. Toss eggplant with approximately 2 teaspoons of salt. Let drain 30 minutes then pat dry with paper towels.
  • Preheat oven to 425 degrees. Place eggplant, tomatoes, zucchini and red bell pepper on a large baking sheet. Drizzle with olive oil and toss to evenly coat. Roast until beginning to brown and just becoming tender, approximately 20 minutes. They will finish cooking later on.
  • Tilt baking sheet slightly so that excess oil and water drains away and allow to cool. Toss vegetables with garlic, basil, salt and freshly ground black pepper to taste.
  • Reduce oven to 400 degrees. Line a baking sheet with parchment paper. Sprinkle a light layer of cornmeal over the parchment paper.
  • Unroll the pie crust onto the prepared parchment paper. Sprinkle half of the cheese over the pastry, leaving a 3-inch border. Place vegetable mixture onto the pie crust, leaving a 3-inch border. Fold the dough over the vegetables, overlapping as necessary to partially cover the filling.
  • Brush the pastry with olive oil. Bake for approximately 30 minutes or until crust is golden. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve.