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Grilled Pesto Vegetable Tart

Grilled Pesto Vegetable Tart Recipe

  • 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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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 522
Total Fat 38.5g
Saturated Fat 12.7g
Cholesterol 77mg
Sodium 584mg
Total Carbohydrate 29.7g
Dietary Fiber 4.4g
Sugars 4.8g
Protein 15g
* 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.



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