Puff pastry rectangles stuffed with vegetables

In: Starters On:


  • Puff pastry
  • 1 pepper
  • 1 asparagus
  • 1 zucchini 
  • Half eggplant 
  • Salt 
  • Balsamic Vinegar of Modena I.G.P.


Wash the vegetables, cut them into thick slices and grill them. When grilled, cut them into pieces and flavour with oil, salt and balsamic vinegar.

Cut the puff pastry into rectangles of 7cm x 5cm and with a spoon arrange the vegetables on a part of the dough.

Overlap the second layer of dough, seal the edges and staple them with a fork.

Bake at 180 degrees for 15-20 minutes.

Place the rectangles on a plate and decorate with vegetables.


We recommend to accompany this appetizer with a Balsamic Vinegar of Modena I.G.P. Gold seal, bitter-sweet but balanced.