Meal Kit

Roasted Vegetable Tartines

with balsamic-glazed Brussels sprouts

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Vegetarian

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)

  • Info
    2 Mini Baguettes
  • 8 oz. Brussels Sprouts
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 1 Lemon
  • 1 Shallot
  • 1 fl. oz. Balsamic Glaze
  • Info
    1 oz. Mayonnaise
  • Info
    1 oz. Goat Cheese
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Mince garlic.

    Stem, seed, remove ribs, and cut red bell pepper into 1/2" pieces.

    Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

    Peel shallot and cut into 1/4" rounds.

    Trim and halve Brussels sprouts (quarter if larger than a ping-pong ball).

    Zest and halve lemon.

    Halve baguettes.

  2. 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, 1/4 tsp. salt, and 1/4 tsp. pepper.

    Toss halves separately and spread both into a single layer on their half (some overlap is ok).

  3. 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.

  4. 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.

  5. 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!

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