COOKBOOK: Mag recipe

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

This recipe looks like more work than what it really is. I was in a hurry to make these with very little time up my sleeve and before I knew it, they were ready to go in the oven.

The chargrilled capsicums are a fav of mine. I can eat them in a salad or just between two pieces of bread, but of course chargrilling is a lot of work and we sometimes need to settle with the easiest option. If you have an urge to make these, simply buy the chargrilled veggies from the deli or jar. As much as this is not the ‘healthiest’ option, it certainly has never killed anyone!




2 sheets puff pastry

1 x 250g char grilled vegetables

150g chargrilled capsicums (canned or home grilled)

6 medium tomatoes, seeded and cubed

3/4 pitted black olives

1/2 cup pesto sauce

1/2 cup parmesan cheese

Salt and Pepper

200g feta cheese, crumbled

1/4 cup fresh basil, chopped

Cut pastry sheet in half. Place onto greased oven tray. Fold in edges, twice on each side to form a border. Spread pesto sauce in the centre and spread evenly in the base of the pastry.

Drain chargrilled vegetables in colander/ drainer. cut into strips, add tomatoes, salt and pepper, olives , 3/4 basil leaves and mix well.

Arrange vegetables over the peso sauce, top with feta cheese.

Cook in hot oven for about 15mins or until browned. Garnish with the rest of the basil leaves.

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