ROASTED VEGE TARTS

Farrah’s Spinach Pesto Wraps
Red capsicum, finely diced
Courgette, finely diced
Aubergine, finely diced
Celery stick, finely diced
Red onion, finely diced
Olive oil
Tomato pasta sauce
Tomato paste
Cheese, grated

Preheat oven to 180°C.

Place the capsicum, courgette, aubergine, celery and red onion in a baking tray.

Pour the olive oil over the vegetables and roast in oven for 20 minutes.

Lightly grease a mini muffin tin.

Cut out twelve round shapes from the wrap using a cookie cutter. Make three even slits into each circle, leaving an adequate base area. Push into the muffin tin.

Mix together the roasted vegetables, pasta sauce and tomato paste. Add into each tart, then top each with grated cheese. Bake in the oven for 15 minutes, or until filling is baked through and golden brown on top.

Remove from the oven and allow to cool