Vegetables in Puff Pastries

Categories: Aldo & frie, New
Yield: 8 servings

600 g Frozen or pre-made puff
-pastry; (21oz)
2 md Sliced courgettes
4 Marinated roasted peppers
1 Stalk fennel
2 md Yellow courgettes
2 md Aubergine

-------------------------------FOR THE SAUCE-------------------------------
2 tb Fresh ginger
1 Clove garlic; finely chopped
1 Finely chopped coriander
-stalk
6 sm Spring onions
Olive oil
2 tb Butter
Vintage balsamic vinegar

Prepare the pastry as directed on the packet, leave in oven until light
brown, cut in a rectangular shape and cut off the top bit as a lid. Slice
the vegetables in long, thin slices and grill on a foil tray in the oven
until golden brown.

Chop the spring onions finely. Pour oil in the pan, add the spring onions
and garlic and stir for 2 minutes. Add the ginger and coriander. Simmer for
about 3-5 minutes then add the balsamic vinegar a drizzle at a time to
thicken. Spoon a little of the vegetable mix into the puff rectangle, add a
little sauce and top with lid.

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