Roasted Vegetable Slice

Total Time: 40 minutes
Course: Lunch, Main Course
Keyword: Vegan, Vegetarian
Servings: 6 people


  • 1 Packet of Ready-rolled Puff Pastry
  • 65 grams Frozen Peas
  • 125 grams Cherry Tomatoes (halved)
  • 1/2 Fennel (thinly sliced)
  • 1/2 Aubergine (thinly sliced)
  • 150 grams 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 200oC (fan oven).
  • 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!
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