Ingredients

2 tbsp (25 mL) olive oil 1/2 red pepper, thinly sliced 1 tsp (5 mL) chopped garlic 1 onion, sliced 1 zucchini, thinly sliced 1 cup (250 mL) thinly sliced cabbage or fennel 6 shiitake mushrooms, sliced 2 tbsp (25 mL) chopped parsley 1 1/2 cups (375 mL) Gruyere, mozzarella or cheddar, grated Salt and freshly ground pepper 8 oz (250 g) frozen puff pastry, defrosted 1 egg, beaten with a pinch of salt Spiced Pesto Vinaigrette 1/2 cup (125 mL) pesto 1 tbsp (15 mL) lemon juice 1/2 tsp (2 mL) hot pepper sauce 2 tbsp (25 mL) olive oil

Description

Serve With A Green Salad. Vary The Vegetables Using Eggplant, Beans, Snow Peas, Carrots, Sweet Potatoes Or Squash, All Thinly Sliced. You Can Use Leftover Cooked Vegetables Too. For A Non-vegetarian Dish, Saut? Chopped Smoked Bacon And Add To Vegetables.

View Full Recipe