Roasted Vegetables with Puff Pastry

 

Puff pastry from scratch is easy to make, but it can be found in the grocery store.  Roasted vegetables baked with puff pastry is a wonderful lunch with a glass of iced tea served on the deck or patio.

• olive oil 
• 2 t fresh thyme, chopped 
• 2 t fresh oregano, chopped 
• salt and pepper to taste 
• 1 medium eggplant, diced 
• 1 medium zucchini, diced 
• 1 small yellow squash, diced 
• 1 red bell pepper, diced  
• 1 medium onion, diced 
• 1 lb puff pastry 
• 2 T butter 
• 1 c parmesan cheese 
• 1 c fontina cheese, cubed 
• 2 eggs 
• ¼ c milk

Grease a ten inch spring form pan with butter and set aside.

Preheat oven to 400 degrees.

Drizzle baking sheet with oil and place eggplant, zucchini, yellow squash, pepper and onion on top.  Drizzle some more oil on top of vegetables and sprinkle with thyme, oregano salt and pepper.  Place in oven and cook for twenty minutes, stirring occasionally.  Remove from the oven and set aside.

Reduce oven to 375 degrees.

On a board dusted with flour, roll out puff pastry just enough to fit the bottom of the prepared pan.  Top crust with roasted vegetables.  Sprinkle vegetables with parmesan cheese, and then fontina cheese.

Beat eggs with milk, pour over cheeses.  Sprinkle with some more parmesan  and bake for thirty five to forty mintutes.