Mediterranean Roasted Vegetable Tart Tatin

• 2 None medium onions, peeled and cut into wedges
• 1 None red, 1 yellow and 1 green pepper, cored and cut into wedges
• 2 None large zucchini, trimmed and sliced lengthways
• 4 tbsp olive oil
• 3 tbsp fresh rosemary leaves
• 1 (16 oz) prepared package fresh pie crust
• 3/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 425u0b0F. Spread the vegetables in a single layer across the bottom of a large baking dish - use a second dish if necessary.
2. Toss with the oil and rosemary leaves. Roast for 15-20 mins until beginning to soften and char.
3. Lightly grease a 10-inch round spring form pan. Line with wax paper or parchment. Roll out the pie crust on a lightly floured surface to a rough circle just larger than the pan.
4. Transfer the vegetables to the prepared pan. Press down with the back of a spoon to roughly level the surface.
5. Place the pie crust over the top. Press into the vegetables; fold the overhanging pastry into the pan to form a thicker edge at the sides. Prick all over with a fork. Sprinkle with the Parmesan cheese.
6. Return to the oven. Bake for 15-20 mins until the crust is golden and cooked through. Carefully, invert the pan; release the sides; pull away the wax paper. Serve the vegetable tart hot in wedges.

onions, red, zucchini, olive oil, rosemary, fresh pie crust, freshly grated parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26695 (may not work)