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Grilled Pesto Vegetable Tart
- 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
- 1 egg
- 1 tablespoon water
- 3 tablespoons olive oil
- 2 teaspoons chopped garlic
- 1 baby eggplant , cut diagonally in 1/2-inch thick slices
- 1 large zucchini , cut diagonally in 1/2-inch thick slices
- 1 large yellow squash , cut diagonally in 1/2-inch thick slices
- 1 tablespoon prepared pesto sauce
- 4 ounces goat cheese, crumbled
- 1 whole roasted sweet pepper , drained and cut into thin strips
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 38.5g|
|Saturated Fat 12.7g|
|Total Carbohydrate 29.7g|
|Dietary Fiber 4.4g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|