Roast vegetable, feta and dill tart – Food & Home Magazine

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, thinly sliced
• 4 medium carrots, peeled and cut into thin strips
• 3 medium zucchini, cut into thin strips
• 1 large yellow squash, cut into thin strips
• Salt and freshly ground black pepper
• 1 sheet frozen phyllo pastry, thawed
• 200g feta cheese, crumbled
• 1/4 cup chopped fresh dill
• Zest of 1 lemon