Festive Stars with Roasted Vegetables – a delicious recipe with pastry, egg, red, eggplant, zucchini, virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut 6 x 5cm star shapes from each pastry sheet.
2
Place 24 stars onto a lined baking tray and brush with egg.
3
Bake in oven 200C for 8 - 10 minutes or until golden.
4
Allow to cool.
5
Roast the capsicum under a hot grill until the skin blackens, then place into a plastic bag, let cool.
6
Remove black skin from capsicum and chop finely.
7
Place eggplant and zucchini onto a tray and brush with oil, place tray under a hot grill and cook for 3-4 minutes, turn vegetables over and brush with remaining oil, cook for a further 3 minutes.
8
Cool.
9
Chop the vegetables finely and combine with the, basil, parsley and Parmesan cheese.
10
Place 2 teaspoons of vegetable mixture onto the top side of 12 pastry stars.
11
Top with remaining stars and serve.
103
kcal
Calories
8
g
Fat
2
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 sheets frozen puff pastry, 1 egg, lightly beaten, 1 red capsicum cut in half and seeds removed, 1/2 medium eggplant, cut into 1cm slices, and more.
Yes, Festive Stars with Roasted Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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