Roasted Vegetable and Goat Cheese Empanada Tartlets

Preheat oven to 400°F (200°C).

In a large bowl, toss the zucchini, eggplant, red bell pepper, yellow bell pepper, garlic, olive oil, oregano, salt, and pepper.

Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned. Let cool slightly.

Gently mix the roasted vegetables with the softened goat cheese in a bowl.

Press each empanada disc into a lightly greased muffin tin or tartlet mold. Alternatively, you can line a baking sheet with parchment paper and form small tartlets by hand.

Fill each empanada tartlet with the vegetable and goat cheese mixture.

If desired, brush the edges of the tartlets with a beaten egg for a golden finish.

Bake for 10-15 minutes, or until the crust is golden brown and the filling is heated through.

Let cool slightly before serving.