Mini Roasted Vegetable Tarts

These would be great little appetizers for a summer party!  I definitely tweaked this recipe a bit more to my liking and I think it turned out well.  Loved the roasted pepper taste. 

Source: Just Tasting

2 packages of refrigerator rolls or biscuits

3 cloves of garlic, minced 

1 small squash, cut into very small pieces

1 small zucchini, cut into very small pieces 

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

Heat oil over medium heat and add garlic and thyme.  Cook for 1-2 minutes.  Add vegetables and cook until they are tender, about 5 minutes.  Season with salt and pepper. 

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!

Makes 20 little tarts