Roasted Veggie Tart

3 cups of summer squash (zucchini, patty pan, yellow) cut into 1 inch round, thick slices
2 red or yellow bell peppers cut into wide strips
1 large sweet onion and/or fennel bulb cut into wedges
2 lbs of asparagus cut into 3 inch sections
1 peeled eggpland cut into 2x2 squares
1-2 cups of cherry tomatoes
3 tsps of fresh thyme
1 tbsp fresh rosemary (or to taste)
2 tsp of fresh chopped garlic
1/4 cup extra virgin olive oil
3 ounces parmesian cheese (fresh grated)
1 sheet of puff pastry, thaw

preheat oven to 450 degress. Spray 9x13 pan with cooking spray. Spread veggies except tomatoes evenly over pan . Sprinkle with thyme and rosemary and salt and pepper. Heat olive oil in microwave with crushed garlic for a short time just to infuse the garlic into the oil. Pour garlic and oil over veggie mixture. Bake for 20-25 minutes stirring a couple of times. Take out of oven and toss in tomatoes. Sprinkle grated parmesian cheese over all. Roll out puff pastry on floured surface large enough to fit over veggies. Place pastry over veggies and bake 15 more minutes or until pastry is golden brown. Take out of oven cool for 5 minutes then invert onto a platter. Enjoy hot or cool.

Number of Servings: 12

Recipe submitted by SparkPeople user BUBBLESTOO2.