Vegetables Wellington Recipe

Name: Vegetables Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. plus 1 tsp. olive oil, divided; 1 lb. asparagus, cut into 1 1/2-inch pieces; 2 medium red bell peppers, cut into thin strips; 1 medium onion, thinly sliced (1 1/2 cups); 1 5-oz. pkg. baby spinach leaves; 1 10-oz. log goat cheese; 1 4-oz. jar prepared pesto sauce; 1 large egg; 1 17.3-oz. pkg. frozen puff pastry, thawed; 1 16-oz. jar prepared tomato sauce

Servings: persons

1 Tbs. plus 1 tsp. olive oil, divided
1 lb. asparagus, cut into 1 1/2-inch pieces
2 medium red bell peppers, cut into thin strips
1 medium onion, thinly sliced (1 1/2 cups)
1 5-oz. pkg. baby spinach leaves
1 10-oz. log goat cheese
1 4-oz. jar prepared pesto sauce
1 large egg
1 17.3-oz. pkg. frozen puff pastry, thawed
1 16-oz. jar prepared tomato sauce

1
Preheat oven to 425F.
2
Coat baking sheet with cooking spray.
3
Heat 1 Tbs.
4
oil over medium-high heat.
5
Add asparagus, bell peppers, and onion, and saute 5 to 10 minutes, or until vegetables begin to soften.
6
Add spinach, remove from heat, and stir until spinach wilts.
7
Cool.
8
Combine goat cheese and pesto in bowl.
9
Beat egg with 2 tsp.
10
water in separate bowl.
11
Lay 1 sheet puff pastry on well-floured work surface.
12
Cut into 8 rectangles.
13
Brush edges of rectangles with egg.
14
Scoop 2 Tbs.
15
sauteed vegetables into center of each rectangle, keeping edges clear.
16
Top with pesto-cheese mixture.
17
Cut remaining puff pastry sheet into 8 rectangles, and place on top of vegetables and cheese, stretching dough gently by hand to cover entire surface.
18
Press edges firmly with fingers or fork to seal tightly.
19
Place on prepared baking sheet, and brush tops with egg.
20
Chill 10 minutes.
21
Bake 25 minutes, or until pastry is golden brown.
22
Meanwhile, heat tomato sauce in saucepan until warm.
23
To serve: Spoon 1/4 cup tomato sauce onto plate and top with Wellington.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbs. plus 1 tsp. olive oil, divided, 1 lb. asparagus, cut into 1 1/2-inch pieces, 2 medium red bell peppers, cut into thin strips, 1 medium onion, thinly sliced (1 1/2 cups), and more.

Yes, Vegetables Wellington 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.

Vegetables Wellington

How did you like this recipe?

Frequently Asked Questions