Vegetable tart | Valley Children's Healthcare

Ingredients

• 1 ready-made, refrigerated 9-inch pie crust
• 2 tbsp water
• 1 large red, green, or yellow bell pepper, sliced into rings (about 1 cup)
• 1 onion, sliced into rings (about 1 cup)
• 2 cups zucchini or yellow squash, cut into 1/4-inch rounds
• 1 cup fresh mushrooms, sliced
• 1 cup diced tomatoes (fresh or drained canned)
• 1 tsp dried thyme
• 1 cup soybeans (drained canned or dried beans that have been soaked and cooked)
• 1 carrot, shredded
• 2 ounces reduced-fat cheddar cheese, shredded (about 3/4 cup loosely packed)