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This savory Mediterranean-inspired roasted vegetable galette is elegant yet fuss-free and the perfect way to enjoy a summer vegetable bounty!



Total time

80 minutes




Dinner, Lunch


  • 1 small eggplant (just under 1 pound, cubed)
  • salt
  • 2 medium Roma tomatoes (cut into 1-inch pieces)
  • 2 small zucchini (around 12 ounces, cut into 1/2-inch cubes)
  • 1 medium red bell pepper (seeded and cut into 1-inch pieces)
  • ¼ cup olive oil (plus more for brushing pastry )
  • 4 cloves garlic (minced)
  • 1 large sprig fresh basil
  • freshly ground black pepper
  • 1 handful cornmeal or polenta
  • 1 roll refrigerated pie crust (1/2 package)
  • ½ cup freshly grated Parmesan cheese (divided)


  1. Place cubed eggplant in a colander.  Toss eggplant with approximately 2 teaspoons salt.  Let drain 30 minutes.  Pat dry with paper towels.
  2. Preheat oven to 425 degrees.  Place eggplant, tomatoes, zucchini and red bell pepper on a large baking sheet.  Drizzle with olive oil and toss to coat.  Roast until beginning to brown and just becoming tender, approximately 20 minutes.  (Keep in mind they're going to cook again in the galette.)
  3. Tilt baking sheet slightly so that excess oil and water drains away and allow to cool.  Toss vegetables with garlic, basil, salt and freshly ground black pepper to taste.
  4. Reduce oven temperature to 400 degrees.  Line a baking sheet with parchment paper.  Sprinkle a light layer of cornmeal over the parchment paper.
  5. Unroll the pie crust onto the prepared parchment paper.  Sprinkle half of the cheese over the pastry, leaving a 3-inch border.  Place vegetable mixture onto the pie crust, leaving a 3-inch border.  Fold the dough over the vegetables, overlapping as necessary to partially cover the filling.  (Should have a rustic appearance.)
  6. Brush the pastry with olive oil.  Bake for approximately 30 minutes or until crust is golden.  Sprinkle with remaining Parmesan cheese.  Cut into wedges and serve.
  7. View the recipe instructions at From a Chef's Kitchen

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