This Grilled Vegetable Tart is a flavorful and nutritious meal, appetizer or snack. Just add grilled vegetables which have been roasted in the oven to your homemade bread, and enhance the flavor with olive herb dip. It so feels like a special treat and who doesn’t love the smell of fresh bread from the oven! Vegan, gluten free, dairy free.
3 cups gluten free flour
1 1/2 cup water
1 tsp yeast
1 tsp sea salt
1 cup sliced mushrooms
1/2 red onion, sliced
1 cup sweet potatoes, cubed
1 red pepper, sliced
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tsp granulated garlic
1/2 cup sun dried tomatoes
Olive Herb Dip
1/2 cup olive oil
1/4 tsp sea salt
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
Mix all crust ingredients with spoon in bowl. Cover and let sit for 12 hours.
Place all vegetables (not tomatoes) on baking sheet with parchment paper. Drizzle with olive oil, and sprinkle salt, pepper and granulated garlic.
Bake at 350 for 30 minutes. Prepare crust.
Remove dough from bowl, and grease baking sheet generously with olive oil. Press crust to edges of baking sheet, and turn edges.
Remove vegetables from oven and spread evenly on crust. Add sun dried tomatoes. Gently press all vegetables into dough.
Bake crust with vegetables for an 30 minutes at 350.
Remove from oven and slice. Dip in Olive Herb Dip.
http://greenschemetv.net/2017/11/grilled-vegetable-tart/ Steps to Prepare Grilled Vegetable Tart
Mix crust ingredients and let dough sit for 12 hours
Grease baking sheet with olive oil, and press dough to edge
Put vegetables on baking sheet with parchment; dizzle olive oil, salt, pepper, garlic. Bake 30 minutes.
Remove baked vegetables from oven and transfer to crust. Spread on crust with tomatoes
Bake at 350 for additional 40 minutes
Mix ingredients for Olive Herb dip
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