Roasted Veggie Panzerotti (vegan)

It's that time of the year again that is best spent with friends and families doing picnics of by the beach.

And what better summer food to share than these vegan "panzerotti" or parcels? Simple, quick and delicious.

Ingredients (for 12 panzerotti)

2 rectangular sheets of vegan puff pastry
2 large red bell pepper, seeded and diced
2 potatoes, peeled and diced
2 large eggplant, diced
1 large white onion, sliced thinly
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Method

Preheat the oven to 180°C.

Arrange all the cut veggies on a wide baking tray. Season with oil, balsamic vinegar, salt and pepper and bake for 30-40 minutes or until the potatoes are fork tender.

Allow them to cool while, in the meantime, increasing the oven temperature to 200°C.

Cut each puff pastry sheet into 6 equal rectangles. Place one spoon of veggies on each rectangle and fold on its own. Press the sides with a fork to seal.

Bake for about 20 minutes. Enjoy hot or at room temperature.