Dijon Mediterranean Tart

• 4-1/2 cups GREY POUPON Classic Dijon Mustard, divided
• 1-1/2 cups balsamic vinegar
• 6 Tbsp. dried basil leaves
• 1-1/2 gal. medium eggplant, cut lengthwise into 1/2-inch-thick slices
• 1-1/2 gal. medium zucchini, cut lengthwise into 1/2-inch-thick slices
• 3 cups plum tomatoes, quartered, halved Safeway 1 lb For $1.29 thru 02/09
• 3 cups shallots, peeled, quartered
• 42 each frozen phyllo dough sheets, thawed
• 3 cups walnut pieces, chopped
• 3 cups blue cheese, crumbled

1. Mix 3 cups of the mustard (or 1/2 cup for trial recipe), vinegar and basil in large bowl.
2. Add vegetables; toss to coat.
3. Place in parchment-lined full sheet pans.
4. Roast at 375F for 15 minutes or until vegetables are browned.
5. Set aside.
6. Stack 7 phyllo dough sheets on work surface, brushing each sheet lightly with mustard before topping with next sheet.
7. Place in tart pan; fold in edges of phyllo sheets to fit inside pan.
8. Repeat with remaining phyllo sheets and mustard.
9. Arrange peppers, eggplant, zucchini, onions and tomatoes in phyllo crusts; sprinkle with walnuts and cheese.
10. Bake at 375F for 15 miutes.
11. Cool before cutting each tart into 8 wedges to serve.

poupon, balsamic vinegar, basil, eggplant, zucchini, tomatoes, shallots, frozen phyllo, walnut pieces, blue cheese

Taken from www.kraftrecipes.com/recipes/dijon-mediterranean-tart-97446.aspx (may not work)