roasted-vegetables-and-puff-pastry

Roasted Vegetables and Puff Pastry

18 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Rupert Smith
Recipe by  Rupert Smith

“This is a quick and easy favorite. You can roast whatever vegetables you like, the ones listed here are just a suggestion to get you started.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly oil a shallow baking dish or pie dish.
  2. Place onion, peppers, and garlic in prepared pan. Season with freshly ground pepper, and sprinkle a little olive oil over them. Roast in preheated oven for about 10 minutes, or until you think the vegetable are done.
  3. When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables, and sprinkle with feta cheese. Roll out the puff pastry, and place over vegetables.
  4. Bake for 20 minutes, or until pastry is golden brown. Remove from oven, place a tray over the dish, and then flip it upside down so that you have a puff pastry base with the vegetables on top. Serve immediately while the puff pastry is still crisp.

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Reviews (18)

Rate This Recipe
BRIEKAESE
13

BRIEKAESE

Awesome, awesome, awesome. I added summer squash and zucchini, used diced tomatoes flavored with sweet onions, and used soy feta and parmesan cheese, and it was sooo good. My boyfriend and his friend both loved it too!

MELISSA ANNE
6

MELISSA ANNE

My husband really loved this! I used diced tomatoes with roasted garlic, so did not add any additional garlic. I also accidentally bought French feta and it was really quite nice (creamier and a milder flavor). This is a keeper!

Bug's Mom
6

Bug's Mom

This recipe had even my picky eaters happy.. soooo yummy! Very easy to prepare but does take a bit of time in the oven. Trust me, it's worth the wait!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 619 cal
  • 31%
  • Fat
  • 42.9 g
  • 66%
  • Carbs
  • 41.1 g
  • 13%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

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