Preheat oven to 450°F Coat sides and bottom of a 13X9X2 baking pan with nonstick spray. Spread squash, peppers, and wedged onion along bottom of pan. Toss with olive oil and season with spices* (use the suggested ones or create your own flavor :) ). Roast in oven for 20-25 minutes or until tender.
Meanwhile, roll pastry sheet into a 13X9 inch rectangle.
Once veggies are tender, remove pan from the oven and add tomatoes. Toss with balsamic vinegar and parmesan cheese. Make sure the vegetables are spread evenly on bottom of pan. Lay pastry over the top of the vegetables, tucking in sides. Return to oven and bake for 15 minutes, or until pastry is puffed and golden.
Meanwhile, prepare the dipping sauce. Combine the Caesar dressing with 1 teaspoons of thyme and 1/4 cup chopped onion.
Let pan cool for 5 minutes. Lay a cutting board or another pan over the top of the pastry and vegetables. Carefully flip upside down onto cutting board so that the pastry is on the bottom and the veggies lay on top of the pastry (almost looks like a vegetable pizza). Sprinkle tart with remaining cheese and 2 teaspoons of the thyme. Cut into wedges and serve with dipping sauce.
*Note: Any seasonings that you prefer will work on the roasted veggies. These were the seasonings that I thought went well. Please use the tastes you like the best and let me know what you used so I can vary my recipe as well :) *.
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Roasted Squash and Pepper Tart (cont.)