Roasted Vegetable and Pesto Tart

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
• pinch of salt
• pinch of pepper
• 1 zucchini, trimmed and sliced lengthwise
• 4 slices each sweet red pepper and yellow pepper
• 4 sheets phyllo pastry
• 3 tablespoons unsalted butter or margarine, melted
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh breadcrumbs
• 1/4 cup prepared pesto
• 1 and 1/2 cups shredded Monterey Jack or Asiago cheese