Roasted Vegetable Tartines

with balsamic-glazed Brussels sprouts

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Vegetarian icon
A note about serious food allergies

Tartine (tar-teen) is French for an open-faced sandwich, but this roasted vegetable version is simply delicious in any language. A delicious mélange of zucchini, bell pepper, and red onion are roasted to caramelized perfection and served atop a toasted baguette with aioli. Add a side of roasted Brussels sprouts drizzled with sweet and tangy balsamic reduction, and you've got a vegetarian feast certain to satisfy.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1 Shallot
  • 8 oz. Brussels Sprouts
  • 1 Lemon
  • Info
    2 Mini Baguettes
  • Info
    1 oz. Mayonnaise
  • Info
    1 oz. Goat Cheese
  • 1 fl. oz. Balsamic Glaze
  • Nutrition (per serving)

  • Calories
    661
  • Carbohydrates
    126g
  • Fat
    22g
  • Protein
    21g
  • Sodium
    1485mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Stem, seed, remove ribs, and cut red bell pepper into ½" pieces. Trim zucchini ends, halve lengthwise, and cut into ½" half-moons. Peel shallot and cut into ¼" rounds. Trim and halve Brussels sprouts (quarter if larger than a ping-pong ball). Zest and halve lemon. Halve baguettes.

  • Step 2 - Season the Vegetables
    2

    Season the Vegetables

    Arrange shallot, red bell pepper, and zucchini on half of prepared baking sheet. Arrange Brussels sprouts and half the garlic (reserve remaining for aioli) on other half. Drizzle vegetables with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Toss halves separately and spread both into a single layer on their half (some overlap is ok).

  • Step 3 - Roast the Vegetables
    3

    Roast the Vegetables

    Roast until vegetables are caramelized and tender, 18-20 minutes. Squeeze lemon juice (to taste) and sprinkle lemon zest over zucchini-red bell pepper mixture. Set aside. While vegetables roast, toast baguettes and make aioli.

  • Step 4 - Toast Baguettes and Make Aioli
    4

    Toast Baguettes and Make Aioli

    Heat a medium pan over medium-high heat. Add 1 tsp. olive oil and baguette halves, cut side down, to hot pan. Working in batches if necessary, toast until golden brown, 2-3 minutes. Combine mayonnaise, remaining garlic, and a pinch of salt and pepper in a mixing bowl.

  • Step 5 - Assemble the Tartine
    5

    Assemble the Tartine

    Spread aioli on toasted baguette halves and top each with zucchini-red bell pepper mixture. Top each tartine with goat cheese (breaking it up with your hands if needed). Plate dish as pictured on front of card, garnishing Brussels sprouts with balsamic glaze. Bon appétit!