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1 h 20 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
This vegan roasted vegetable galette looks rustic and fancy, but it starts with a store-bought crust and simple pantry veggies.
Sweet onions, tender eggplant, zucchini, and peppers roast together until caramelized, then get tucked into a crisp, flaky shell.
It makes a cozy meatless main for brunch, a light dinner with salad, or a colorful centerpiece for holiday tables.
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Preheat your oven to 400°F and place a rack in the center.
Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
Thinly slice the onions, dice the eggplant into ½-inch cubes, slice the zucchini, and chop the bell peppers.
Keep the vegetables in separate piles so the onions can get a head start in the pan.
Heat the 2 tablespoons olive oil in a large skillet over medium heat.
Add the sliced onions and cook, stirring often, until very soft and lightly golden, about 12 to 15 minutes.
Stir in the eggplant, zucchini, red bell pepper, and yellow bell pepper.
Cook until the vegetables are tender and starting to brown in spots, about 10 to 12 minutes.
Add the garlic and cook for one minute, stirring constantly so it does not burn.
Sprinkle the vegetable bouillon, thyme, oregano, salt, and black pepper over the vegetables.
Stir well to coat everything evenly, then taste and adjust the salt if needed.
Transfer the mixture to a large plate or shallow bowl and let it cool to just warm.
Unroll the vegan pie crust on a lightly floured surface if it comes rolled.
Gently roll it out into a roughly 12-inch circle, patching any cracks with your fingers.
Transfer the crust to the prepared baking sheet and let it relax for a few minutes.
Spread the Dijon mustard over the center of the crust, leaving a 2-inch border uncovered.
Spoon the cooled vegetable mixture onto the mustard in an even layer.
Fold the edges of the crust up and over the filling, pleating as you go to form a rustic shape.
Brush the exposed crust with the remaining tablespoon of olive oil for extra color and crispness.
Bake the galette until the crust is deep golden and the vegetables are sizzling, about 30 to 35 minutes.
Let the galette rest for at least 10 minutes before slicing so the filling can set slightly.
| Energy | 306 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 17 | g |
| Carbohydrates | 32 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This vegan roasted vegetable galette makes a lovely centerpiece alongside a simple green salad with lemony vinaigrette.
For a cozy touch, pair it with a bowl of tomato soup or a glass of earthy red wine.
These sides complement the meal beautifully.
Ruby Glass, Raleigh, NC: My family really enjoys this recipe. It's savory, herby and flavorful. Good roasted vegetable flavor with a nice crust. I've used the recipe several times now and they always ask for more.
: So nice to hear it's become a family favorite, Ruby!
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