Tonight is another Mediterranean Vegetable dish. I'm craving Mediterranean vegetables at the moment, it must be because the weather has warmed up a little and we are enjoying a little sunshine. I can't wait until I can eat al fresco!
Tonight I made hubby a salmon parcel which uses puff pastry, and as regular readers of my blog know, Jus Roll puff pastry is vegan so whenever I make hubby something with pastry I can enjoy a slice of pastry too.
½ Sheet of Jus Roll Puff Pastry
2 Tbsp Vegan or Homemade pesto
1 Red Pepper
1 Tbsp Black olive tapenade
Handful of spinach leaves
Salt and pepper
Lemon & basil olive oil
Chilli olive oil
Turn oven on to 180°C and while you wait for the oven to heat up chop all the vegetables to a similar size. Score a border in the puff pastry about ½ inch from the edge. Spread the pesto over the pastry excluding the border. Bake in the oven for about 5-10 minutes, this allows the base of the 'puff' to cook a little before we load the vegetables on! Whilst the pastry is baking saute the vegetables in a little olive oil until soft. Add the tapenade, salt ans pepper and stir to combine. Take off the heat. Remove the pastry from the oven and pile on the vegetable medley, keeping the border free. Bake in the oven until the pastry is golden brown, about 5-10 minutes. Remove form the oven and pile on the spinach leaves. Drizzle over the two oils and serve straight away.