All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
This was so filling and good. Would have never thought to pair it with brussel sprouts but it totally worked!
So delicious and easy! I've made this meal several times on my own. One of my go-to recipes when I don't know what to make for dinner
My kids loved this, and the bread was amazing.
I was a little nervous to try this at first but wow I ended up loving it. The zucchini was so small I ended up buying another one at the store, but the meal itself was spot on.
I loved, loved, loved this meal!! The flavors were amazing!! I'm making it again for sure.
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.
You Will Need
Before You Cook
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
Prepare the Ingredients
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.
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).
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.
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.
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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