Roast Vegetable and Feta Tarts
120 mins (prep 20, cooking 100)
10 ingredients
6 servings
These are just to die for!! They are great as an entree, a light lunch or dinner - with salad and bread. I found the recipe in the gardening magazine "Burke's back yard". I used phyllo pastry and tied them up. Use whatever veggies you like - eggplant, broccoli, pumpkin, swede, parsnip etc., world's your oyster kid!

Categories:  peppers , equipment , <-4-hours , roast , brunch , egg , eggs~dairy , time-to-make , lunch~snacks , main-dish , oven , potato , vegetarian , to-go... , vegetable , yam~sweet-potato , picnic ,
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Serving Size (105.83 g)
Servings 6
Amount per Serving
Calories 98.85 Calories from Fat 10.44
% Daily Value *
Total Fat 1.16g 10.72%
Saturated Fat 0.71g 21.29%
Trans Fat 0.0g %
Cholesterol 3.8mg 7.6%
Sodium 55.4mg 13.85%
Total Carbohydrate 20.74g 41.49%
Dietary Fiber 3.0 g 72.0%
Sugars 4.58 g %
Protein 1.73g 20.76%
Vitamin A 14221.25IU% Vitamin C 2.4mg%
Calcium 35.05mg% Iron 0.61mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red onions, sheets