Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 600 grams | Frozen or pre-made puff pastry; (21oz) |
| 2 mediums | Sliced courgettes |
| 4 \N | Marinated roasted peppers |
| 1 \N | Stalk fennel |
| 2 mediums | Yellow courgettes |
| 2 mediums | Aubergine |
| 2 tablespoons | Fresh ginger |
| 1 \N | Clove garlic; finely chopped |
| 1 \N | Finely chopped coriander stalk |
| 6 smalls | Spring onions |
| \N \N | Olive oil |
| 2 tablespoons | Butter |
| \N \N | Vintage balsamic vinegar |
FOR THE SAUCE
Prepare the pastry as directed on the packet, leave in oven until light brown, cut in a rectangular shape and cut off the top bit as a lid. Slice the vegetables in long, thin slices and grill on a foil tray in the oven until golden brown.
Chop the spring onions finely. Pour oil in the pan, add the spring onions and garlic and stir for 2 minutes. Add the ginger and coriander. Simmer for about 3-5 minutes then add the balsamic vinegar a drizzle at a time to thicken. Spoon a little of the vegetable mix into the puff rectangle, add a little sauce and top with lid.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.