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

Instructions:

• 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!