Super Food Ideas - - BOOK EXTRACT -


1 egg­plant, chopped 1 red cap­sicum, chopped 2 red onions, cut into thin wedges ¼ cup olive oil 3 small zuc­chini, halved length­ways, sliced 375g packet ready-rolled puff pas­try (see notes) Plain flour, for dust­ing 1 egg, lightly beaten ¼ cup sun-dried tomato pesto 1 ta­ble­spoon chopped fresh thyme leaves, plus ex­tra to serve 2 x 200g tubs fresh moz­zarella, drained, sliced ²⁄³ cup grated ched­dar

1 Pre­heat oven to 220°C/200°C fan-forced. Place a large bak­ing tray in oven. 2 Place egg­plant, cap­sicum and onion on a sep­a­rate large bak­ing tray. Driz­zle with oil and sea­son. Toss to com­bine. 3 Roast on high­est shelf for 20 min­utes or un­til lightly browned. Add zuc­chini. Roast for a fur­ther 10 min­utes. Set aside to cool. 4 Roll out pas­try on a lightly floured sur­face to form a 28cm x 35cm rec­tan­gle. Us­ing a small sharp knife, score a 2cm bor­der around the edge. Prick the cen­tre of the pas­try with a fork. Brush lightly with egg. Place on the pre­heated bak­ing tray. Bake for 10 to 12 min­utes. Re­move from oven. 5 Care­fully press down on the cen­tre of the pas­try within the scored line (see notes). Spread pesto over cen­tre of pas­try. Sprin­kle with thyme. Ar­range cooled veg­eta­bles on top. Sea­son with salt and pep­per. Top with moz­zarella and sprin­kle with ched­dar. Brush pas­try edge with egg. 6 Bake for 10 min­utes or un­til lightly browned on top and pas­try is golden and crisp on the base. Cut into 8 rec­tan­gles. Sprin­kle with ex­tra thyme. Serve. NU­TRI­TION: (per serve) 1600kj; 27.9g fat; 13.2g sat fat; 12.1g pro­tein; 19.3g carbs; 3.3g fi­bre; 61mg chol; 337mg sodium.

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