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This recipe is by Elaine Louie and takes 1 hour and 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
The natural sugar in the vegetables caramelizes during roasting, giving this tart from Eating Well magazine an incredible sweet-savory flavor Roasted garlic adds a mellow note and moistens the filling This is a very adaptable recipe: experiment with different vegetables – eggplant, bell peppers, zucchini – and cheeses like fontina or Jarlsberg, just be sure to cut the vegetables uniformly (about 3/4-inch pieces).
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Recipe for Art Smith's Margherita Pizza, as seen in the Summer 2007 issue of 'O at Home.'
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