Roast Vegetable Puff Pizzas

It's coming up to the catering season and whether you're attending a party or throwing one, we all tend to cater to the masses at one point or another at this time of year.

It can be quite difficult placating everyone at a party, especially when you're family or friends have an array of different dietary requirements (Aunt Mildred is allergic to garlic, Cousins Paul and Claire don't let their children eat anything with sugar, salt, dairy, eggs, artificial colouring or get wet after midnight otherwise they turn into Gremlins) so it can really be a nightmare trying to decide what to make.

This is a recipe that can be as simple or as difficult as you like, you can use whatever toppings suit you*, but I've decided to give you the roast vegetable recipe because it is truly delicious and will have everyone coming back for seconds.

You will need.... (27 small serves)
8 roma tomatoes, quartered

fresh oregan & brown sugar          
4 cloves garlic, crushed
4 capsicum                                        
4 zucchini
2 lrg eggplant                                   
1 bunch basil
1/3 cup red wine vinegar
1 cup olive oil
3 puff pastry sheets
tomato paste

1. Place quartered tomatoes in a bowl, season with salt, pepper and brown sugar and drizzle a little olive oil. Lay out on a tray, skin side down. Place in a warm oven, 140°C for 30 minutes
2. Cut the eggplant into 1cm inch thick rounds. Place in a colander over a steel bowl, and cover with ¼ of a cup of salt. And mix well. Leave to cure for 15 minutes, then rinse and dry really well with absorbent paper. Drizzle with a little olive oil, season with pepper, garlic and oregano. Grill on a hot char grill on both sides, allowing to colour well. If eggplant is still firm and undercooked, place in oven for 10 minutes.
3. Place the capsicum either on top of a high heat gas burner or greased with oil in a piping hot oven, turning constantly with tongs until blackened all over. Quickly transfer to a metal bowl, and cover well with glad wrap so no air can escape. Place in fridge straight away. Once cooled, peel as per teachers instructions and cut into inch thick slices
4. Cut both ends off the zucchini, and slice into rounds ½ cm thick. Season with salt, pepper, olive oil and garlic, mix well. Grill on a hot char grill on both sides allowing to colour well.
5. In a bowl, mix red wine vinegar and olive oil with a little seasoning and fresh oregano. Add the warm, cooked vegetables to marinate
6. Turn the oven to 200°C, line two large baking sheets with greaseproof paper.
7. Cut the puff pastry sheets into 9 even squares, spread a light layer of tomato paste over, then sprinkle on an assortment of vegetables (you may need to halve or even quarter them before you do this.
7. Top with some crumbled feta and bake for 15 minutes. Serve hot with more fresh basil over the top.

*Other topping suggestions:
Roast pumpkin & zucchini with rosemary and Manchego (aged sheeps milk cheese)
Roast Pear, walnut, blue cheese and rocket
Chorizo, caramelised onion, potato and parmesan
Roast chicken, semi-dried tomato, baby spinach & pesto


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