Roasted Vegetable bites with Dill Chèvre!

Feb 27, 2022 | Recipes To Impress, Savoury


🌻 2-3 sheets frozen vegan Puff pastry⁠
🌻 ½ zucchini, sliced thinly lengthways⁠
🌻 ½ red capsicum cut into pieces⁠
🌻 ½ red onion, thinly sliced⁠
🌻 12 cherry tomatoes, halved⁠
🌻 1 clove garlic, crushed⁠
🌻 1 tsp oil⁠
🌻 1 ‘The Vegan Dairy’ Dill Chèvre⁠
🌻 1Tbs plant based milk⁠
🌻 S&P⁠
🌻 Garnish: ½ lime sliced and cut into small pieces & dill sprigs⁠

🌻 Preheat oven to 180’C. Line a tray with baking paper. Grease 24 hole mini cupcake tray. Defrost the pastry⁠
🌻 On the tray place the capsicum flesh side down, red onion & garlic, zucchini slices, halved tomatoes, drizzle with oil and roast until golden. Turn oven up to 220’C⁠
🌻 Place capsicum in a bag or under a bowl for a few minutes to loosen then peel the skin off the capsicum. ⁠
🌻 Using a 10cm round cookie cutter to cut out 24 circles of pastry and gently press them into the muffin tin holes, prick the base several times with a fork. Brush the pastry with a little plant based milk. Pre-bake for 8-10 minutes until lightly golden and puffed. Remove from the oven and gently press back the sides of the pastry. Turn oven down to 180’C⁠
🌻 Set tomatoes to the side and dice all the other vegetables, place in a bowl and mix with ½ the dill chèvre until combined, season with S&P, spoon evenly into each pastry cup, bake in the oven for another 10 minutes. Cool for a few minutes⁠
🌻 Carefully lift bites out of the tray with a table knife & place on a platter. Spoon ½ tsp of remaining dill chèvre onto each bite, top with a cherry tomato, a tiny piece of sliced lime & a little dill sprig⁠

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