Rustic Roasted Veggie Pie

You will need: fresh veggies, herb infused olive oil, 1 puff pastry sheet, zucchini, squash, cherry tomatoes, shallots, bell peppers, mozzarella cheese


  • Begin by slicing the zucchini and squash
  • Cut the cherry tomatoes each in half
  • Peel the shallots and cut each in 4, then separate the layers
  • Cut the peppers into medium size pieces
  • I used extra-virgin olive oil infused with Italian herbs
  • Transfer the veggies to a baking tray
  • Roughly chop some fresh oregano by hand and add it to the veggie mix
  • Drizzle some veggies with a generous amount of herb infused olive oil
  • Season with salt to taste and black pepper
  • Toss everything together and arrange the veggies in one layer on the baking tray
  • Slow roast in a 350°F preheated oven for 50 minutes
  • When the veggies are ready, push the roasted veggies in from all sides to form a rectangular shape
  • Unroll the puff pastry sheet, drop it on top of the roasted veggies and Tuckett in all around
  • Put back in the oven and bake until does rises and turns golden in color
  • Flip it onto a serving board and took some fresh mozzarella cheese in between the veggies
  • Optional: drizzle balsamic vinegar on top
  • Enjoy!