1/2 c chopped celery or bok choy
1/2 c chopped carrots
1/2 c zucchini and or yellow squash
1/2 c chopped red onion
4-6 garlic cloves
1 tsp italian seasoning
1 tsp hot dried peppers
1 jar of marinara sauce
Add or substitute vegetables as desired.
2 large eggs
16 oz ricotta cheese
16 oz skim shredded mozzarella cheese
Preheat oven to 350.
Chop vegetables and combine with italian seasoning and marinara sauce. Set aside.
In a medium bowl, beat eggs and combine with ricotta cheese.
In a 13×9 glass baking dish, layer vegetable sauce, then noodles, ricotta mix, and mozzarella cheese. Repeat 2 more times and end with mozzarella cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15. Allow to cool for 10 minutes and serve.
2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk
A 10″-diameter glass or ceramic pie dish
Omit if following Whole30 guidelines
- Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
- Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
- Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Many steps can be completed in tandem. Review all steps before proceeding.
- Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
- Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
- Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
- Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper. DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
- Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
- Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.
Based on Bon Appetit’s Roasted Vegetable Tart
8 oz of tomato sauce, any variety
1/2 red onion, chopped
8 cloves of garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, thinly sliced rounds with skin
1 red bell pepper, cored and very thinly sliced strips
1 green bell pepper, cored and very thinly sliced strips
Squash or zucchini could be added and sliced round
3 tablespoons olive oil, or to taste
1 teaspoon dried thyme leaves, or to taste
3 tablespoons shredded sharp cheddar cheese
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato sauce into the bottom of a dutch oven or 12×12-inch baking dish. Sprinkle with onion, garlic and jalapeño pepper and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange slices of eggplant, red bell pepper, and green bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with the dutch oven lid or a piece of parchment paper cut to fit inside the baking dish.
4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Stir and place in the oven for 5 more minutes. Serve over rice, orzo or pasta with shredded cheese.