Roasted Mediterranean Tartlets

Roasted Mediterranean Tartlets

Makes 6

1 pt each

1 aubergine, diced

1 red pepper, diced

1 yellow pepper, diced

1 small red onion, sliced into thin wedges

2 courgettes, sliced

2 cloves garlic, finely chopped

2 sprigs rosemary

salt & pepper

1 tbsp balsamic vinegar

175g cherry tomatoes, halved

frylight

3 sheets Jusrol filo pastry (2pts per sheet)

Preheat oven to Gas 6/200ºC

Place veg (except tomatoes) and garlic in a bowl and toss with the rosemary, seasoning and balsamic vinegar.

Arrange on a foil lined baking sheet and spray evenly with frylight.  Oven roast for 20 mins, add the tomatoes and cook 5 mins.

Take first sheet of filo and spray with frylight.  Cut into 6 squares approx 4" across.  For each tartlet use 3 squares of filo. Ease the base squares into tartlet tins.  Place second and third on top at different angles.

Line each tin with a little scrunched up foil and bake for 8 mins.  remove foil and cook 2-3 mins more until golden and crispy.

Fill tartlets with the roasted veg and serve hot or cold with salad.