Baked puff pastry with roasted vegetables and rocket served on baking paper

Roasted Vegetable Slice

Perfect for parties and picnics!
Total Time: 40 minutes
Course: Lunch, Main Course
Keyword: Vegan, Vegetarian
Servings: 6 people


  • 1 packet of ready-rolled puff pastry
  • 65g frozen peas
  • 125g cherry tomatoes (halved)
  • 1/2 fennel (thinly sliced)
  • 1/2 aubergine (thinly sliced)
  • 150g asparagus (trimmed)
  • 1 red onion (sliced)
  • 1 pepper (sliced)
  • 2 tbsp olive oil
  • 1/2 tsp marjoram
  • 1 tsp herbes de Provence
  • Seasoning (to taste)
  • Handful rocket leaves


  • Preheat the oven to 200°C/ 180°C fan/ Gas 6.
  • Unroll the puff pastry onto a baking tray (it should already have the greaseproof paper attached). Score a 1.5cm border around the outside edge.
  • Make the filling by adding all the ingredients (apart from the pastry and rocket) to a bowl and mix well. All the vegetables should be coated in the oil, herbs and seasoning.
  • Transfer the vegetable mix onto the puff pastry sheet, spread evenly leaving the border clear.
  • Place into the oven on the middle shelf and bake for 25-30 minutes. All the vegetables should be cooked, and the border of the pastry risen and golden brown in colour.
  • Remove from the oven and dress with the rocket leaves.
  • Slice into 6 squares and serve just as it is. Great for parties and picnics too!


  • If you’re vegan check the brand of puff pastry you’re using and make sure it doesn’t contain butter. If you’re vegetarian, change it up by adding sliced mozzarella or crumbled goats cheese.
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