Fresh Simple Roasted Vegetable Hummus Tart

Fresh Simple Roasted Vegetable Hummus Tart

A fresh and simple meal: roasted vegetable hummus tart.

Folks have it in their minds that preparing good food has to be hard. Good food doesn’t have to be complex. Simple is just as good and often even better. We tend to overthink food. Yes, there are some recipes that complex in terms of techniques, tools, and/or ingredients, but for the most part, simpler is better. Making a veggie hummus tart for dinner. Simple, fresh ingredients.

There is nothing easier than making this roasted veggie hummus tart. All the ingredients are stars in this recipe. Start with simple, fresh ingredients you may have on hand. Chopped up some red peppers, onions, mushrooms, zucchini, tomatoes and/or eggplant with some fresh chopped basil. Add olive oil with salt and pepper tossing. The end result is delicious roasted veg which will be the topping for the tart. Spread hummus – store bought or homemade – on the baked puff pastry then top with the roasted veg. Perfection. This dish can be served warm or cold.

Roasted Vegetable Hummus Tart Recipe


Roasted Vegetable Hummus Tart



  • 2 Tablespoon olive oil
  • 1 Tablespoon chopped basil
  • 2-4 cups mixed chopped vegetables such as peppers, red onion, tomatoes, and zucchini
  • 1 sheet of puff pastry (room temperature)
  • 1 container plain hummus


  • Preheat oven to 430F.
  • Place chopped basil and vegetables in a bowl.
  • Drizzle the oil over the vegetables and basil adding a dash of kosher salt and a few generous turns of the pepper grinder then toss.
  • Spread the mixture on the medium roasting tray lined with foil roasting for 20-25 minutes.
  • Prepare the puff pastry sheet by scoring an inch border around the sheet and prick the middle with a fork a few times to stop it puffing up too much.
  • Cover with dish towel and place in the fridge until the roasted veg is done.
  • Bake for 15-20 minutes.
  • Remove from the oven and top with the hummus, then top with the roast vegetables.
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Oven Roast Chicken and Vegetables

Oven Roast Chicken and Vegetables

One-Pan Oven Roast Chicken and Vegetables


Roast chicken and vegetables. The ultimate Sunday Dinner for many in the United States. It is comfort food. Those two words bring to mind of home, families, and Sunday. All good feelings.

Roast chicken is a simple dish to prepare. There are many variations on seasonings, but just salt and pepper works just fine. This recipe is salt and pepper inside and out as well as fresh parsley and thyme in the cavity for extra flavor. You can use whatever seasoning combination takes your taste buds. I use white wine in this recipe; you can use broth instead if you don’t have wine handy.

I like to purchase all-natural organic chickens. There are a couple reasons I do that, but the main reason is size. The organic chickens tend to be smaller. What a chicken should look like in my mind not some Frankenstein chicken that is more the size of a turkey. You can still get a lot out of this little chicken. I usually get enough meat for a lunch’s worth of chicken salad and the carcass I can make broth from it in the slow cooker.

While this is the oven version of roast chicken, you can prepare a nice meal in the slow cooker. I love this recipe when things are crazy on the weekend. Just chop veg, rub the chicken, and put in slow cooker. In about 8 hours or so, fall off the bone chicken with tasty vegetables.

Roast chicken is a meal that demands everyone sit around the dinner table eating as a family. Gather your family and enjoy a meal together.

One-Pan Oven Roast Chicken and Vegetables Recipe



Roast Chicken Ingredients


  • 1 whole natural chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • Kosher salt and ground pepper
  • Bunch thyme
  • Bunch parsley
  • 2 – 4 leeks with only white and light-green parts only) quartered
  • 1 – 2 cups of baby carrots halved
  • 1 pound small red potatoes, any large ones quartered
  • Olive oil
  • 1/2 cup dry white wine




Roast Chicken Seasoned


  • Preheat oven to 450F.
  • Rise and pat dry whole chicken
  • Season generously chicken with salt and pepper inside and out.
  • Stuff thyme and parsley in cavity.
  • Cut vegetables then toss them in olive oil and season with salt and pepper.
  • Place chicken in pan surrounding it with vegetables keeping potatoes at the far edges.
  • Add white wine.
  • Place in oven and roast for one hour or until the chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees).


Roast Chicken Vegetables

Roast Chicken Ready for Oven


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