Vegetable Tart

• 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)

Preheat oven to 450°F. Line a 9-inch tart dish or deep pie pan with crust. Prick bottom with a fork and prebake in oven for 5 minutes. Set aside (keep oven on and preheated).

Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tablespoons water, pepper rings, and onions and cover, stirring occasionally until wilted. Add squash, mushrooms, tomatoes, thyme, and soybeans. Uncover and let liquid cook off. Stir in shredded carrot. Spoon filling into pie crust. Top with shredded cheese.

Bake for 15 minutes. Reduce oven temperature to 350°F and bake 10 minutes longer. Remove from oven and let sit about 10 minutes before cutting into 4 wedges.

Each serving contains approximately 395 calories, 46 g carbohydrates, 13 g protein, 19 g fat, 432 mg sodium, and 6 g fiber.