Veg Spiral Tart​ | Sysco Foodie

Ingredients

• 1 pound peeled tri-color​ baby carrots
• 1½ pounds Japanese daikon radish
• 2 pounds straight neck medium yellow squash
• 2 pounds medium zucchini squash
• 2 each eggplant
• ¾ cup Arrezzio Imperial Robusto extra virgin olive oil
• 1 tablespoon Imperial Fresh rosemary
• 1 tablespoon Imperial Fresh thyme
• Kosher salt to taste
• Imperial/McCormick pepper to taste
• 1 each sweet pure butter tart shell
• 1 cup Arrezzio Imperial tomato sun dried julienne in oil
• ¼ cup Sysco Classic shelled pine nut
• ¼ cup Arrezzio Classic parmesan cheese
• 3 cloves​ Imperial Fresh peeled garlic
• ¼ cup Robusto​ extra virgin olive oil
• 1 cup Imperial Fresh kale
• 1 each Reliance Fresh lemon