less than 30 mins
10 to 30 mins
A handy quick supper to have up your sleeve – vary the vegetables according to what you have in your fridge and store cupboard.
Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with greaseproof paper and place the ready-rolled pastry into the lined baking tray.
Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Place in the fridge while you prepare the vegetables.
Heat a large griddle pan and put all the vegetables into a large glass bowl. Add the oil and season with salt and pepper.
Cook the vegetables on the griddle pan until cooked through and lines are formed.
Lay the vegetables on top of the pesto and top with the cheese.
Cook in the oven for 25–30 minutes. Serve in slices.
By Mary Berry
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