Roasted veggie tarts

A pure coincidence that my next post on here is another veggie dish ! Our veggie week went very well in the end and we decided that we would try and eat veggie at least once a week.

At the moment I'm trying to clear out some of the things out of the bottom of my freezer and have been looking for inspiration for a pack of filo pastry for some time. I didn't really want to make apple strudel and I wasn't sure what else to do. Finding a few odd veggies in the fridge I came up with this dish.

ROASTED VEGETABLE TARTS
serves 4 ish

1 pack filo pastry
Melted butter for brushing
Veggies for roasting - I used courgette, peppers, cherry tomatoes and red onion
Olive oil
Fresh green pesto or sundried tomato paste would also be nice
Mozzarella

Cut the pastry into squares, brush with melted butter. Line a tin with the squares overlapping and bake according to instructions on the packet

Set aside to cool

Toss the veggies in the oil and roast until tender and golden. Remove from the oven and stir through the pesto and mozzarella

When ready to serve pile the vegetables into the cases and serve with salad and spiced couscous if wished.

Roasted vegetable pasta with mozzarella

I don't think I'm very good at this - I start a brand new blog and then fail to update it for ages. My only excuse is early pregnancy, the tiredness is shocking and I never seem to know what I want to eat (which is MOST unlike me). I am either too tired to cook anything new, don't know what I fancy or just feel too sick - delightful !

Anyway the following is the one recipe I have done recently, and probably the only one worth posting as we've been living off easy meals the last week.

ROASTED VEGGIE PASTA WITH MOZZARELLA
serves 3-4



Mixture of veggies suitable for roasting to your preference, I used a mix of red onions, mushrooms, carrot, courgette, red pepper, garlic cloves in the skins.
1 small punnet of cherry tomatoes
Olive oil and chilli oil, seasoning
Balsamic vinegar
Pasta - approx 80g per person
1 ball mozzarella cheese torn
Fresh torn basil and a little parmesan for serving

Heat the oven to about 200C (fan oven) and prepare the veggies
Add all the veggies to a large roasting pan except the tomatoes and add the oils, vinegar and seasoning
Roast on a high heat for about 20 mins and then add the tomatoes and roast for another 10-15 mins
Meanwhile cook the pasta and drain
When the tomatoes look a little squashy squeeze the garlic from the skins and mash against the side of the tin and stir through
Add the mozzarella and stir through - mix with the pasta and add the basil and parmesan
Serve and enjoy !