Remember how I had that 'experience' with the whole pumpkin? (see a couple of entries ago)
Well it completely ruined my menu plan for the week, so I had to come up with something different. Instead of having pumpkin soup we are now having a mixed vegetable soup. And instead of a pumpkin tart I had planned to make out of a recipe book, I had to make something a bit different. It worked out so well I wanted to share the rceipe with you all:

Ingredients:
2 squares shortcrust pastry
1 square full cream feta from deli (about 125 grams)
Two sweet potato
Two Roma tomatoes
1/2 Red Capsicum
One Onion
1/4 cup balsamic vinegar
2 teaspoons sugar

Firstly, roast the sweet potato, capsicum and roma tomatoes for about 45 minutes to an hour until baked.
In a non-stick pan fry the onions until soft, then add the balsamic vinegar and fry for 2 minutes. Add the sugar and fry until the liquid reduces.
Grease a tray and line with the pastry. Crumble the feta in a mixing bowl, add the chopped roasted vegetables (skin the capsicum) and the onion. Stir gently to combine and then add to the tray with the pastry. Bake on 200C for 25 minutes or until pastry is cooked underneath. I served it with steamed vegetables.