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Rainbow vegetable bowl topped with crispy puff pastry
55—65 Min
A simple yet refined recipe that's perfect for vegan grill masters. The vegetable bowl includes a range of vegetables from tomatoes to asparagus and is topped with vegan puff pastry. Grill over indirect heat and serve hot! Perfect with a fresh green salad.
Ingredients 4 Portions
- 4 pcs.Green asparagus, peeled
- 4 pcs.Cherry tomatoes
- 4 pcs.Radishes
- 2 tbsp.Peas
- 2 pcs.Mushrooms
- 500 mlVegetable stock, clear
- 1 tbsp.Rapeseed oil
- 1 pkg.Puff pastry, vegan
- 1 tsp.Sesame seeds, black
- 1 tbsp.Grill Vegetables Seasoning Mix
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
Preparation
- 1
Dice the vegetables. Season them with the Kotányi Grilled Vegetables mix as well as salt and pepper, mix it altogether and leave to one side.
- 2
Prepare four round bowls (diameter approx. 10–12 cm). Roll out the puff pastry and cut out four circles that are slightly larger than the bowls.
- 3
Distribute the vegetables into the bowls and then pour the stock over the vegetables.
- 4
Brush the top edge of the bowls with oil, place the puff pastry over the top and press this all the way around.
- 5
Brush the pastry with a little oil and sprinkle with a few sesame seeds.
- 6
Put the bowls in the grill over indirect heat at 200°C (392°F) for 20 minutes.
Hint:
If you don't have a grill, simply bake the bowl in the oven.
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