1 red pepper, cut into very small pieces
1 small sweet onion, coarsely chopped
2 oz parmesan cheese
1/2 cup cherry tomatoes, halved or 2 whole tomatoes, thinly sliced
3 tbsp fresh thyme (or 2 tsp of dried thyme)
Salt & Pepper
2 tbsp olive oil
While the veggies cook, spray each of the muffin pans with non-stick cooking spray. Unroll the refrigerator rolls and separate. Place the thin pastry roll into the bottom of each of the muffin compartments. Press down.
Fill each of the muffin tins with a slice of tomato and some vegetable pieces. Sprinkle with parmesan cheese and a pinch of thyme.
Bake in the oven at 425 degrees for 10-12 minutes or until golden brown. Cool slightly and remove from the pan. Can be served hot or at room temperature. Arrange on a beautiful oval platter or individual tasting plates and serve. Enjoy!