Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Yield: 4 servings
Ingredients: 12 oz couscous; 2 cups hot vegetable stock; 4 tbsp olive oil; 2 tbsp fresh flat-leaf parsley leaves, chopped; 1 None egg, plus 1 egg yolk, beaten; 2 None bell peppers, seeded, thickly sliced

Vegetarian

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Ingredients

12 oz couscous ⓘ
2 cups hot vegetable stock ⓘ
4 tbsp olive oil
2 tbsp fresh flat-leaf parsley leaves, chopped ⓘ
1 None egg, plus 1 egg yolk, beaten ⓘ
2 None bell peppers, seeded, thickly sliced ⓘ

Instructions

Preheat oven to 400°F. Grease and line the base of a 9 inch springform pan.
Cover couscous with hot stock. Set aside for 10 mins then fluff with a fork. Stir in 2 tbsp olive oil, parsley and beaten egg and yolk. Season.
Arrange vegetables in base of prepared pan and drizzle with remaining olive oil. Spoon couscous over top, pressing down lightly. Cover tightly with foil and bake for 35 mins. Let stand for 10 mins then remove sides of pan and invert tart onto a serving plate. Serve warm.

Nutrition & Diet Analysis (per serving)

424 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 10.8g 22% DV

Total Fat 28g 36% DV

Carbs 37.9g 14% DV

Fiber 8.8g 31% DV

Sugar 0.7g 1% DV

Electrolytes

Sodium 171.8mg 7% DV

Potassium 1790mg 38% DV

Cholesterol 64.5mg 22% DV

Vitamins & Minerals

Vitamin A 18.3mcg 2% DV

Vitamin C 41.8mg 46% DV

Calcium 107.3mg 8% DV

Iron 14.3mg 79% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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