Not What You Remembered Ratatouille

Not What You Remembered Ratatouille
Vegan; 30 minutes; Serves 2-4

I just made these, and even the boys liked the dish. Bruce told me, that his ex used to make this totally different. Getting the idea for this from Everything Vegan Baking Cookbook that one of my beautiful friends gave me for a birthday present. All of that being said, this is loosely from the Everything Vegan Baking cookbooks. I had the vegan puff pastry on hand, so please check the blog for the recipe. I, also, used a lot of left over veggies. So, like I've said~use what you have on hand and make the dish your own!

1 zucchini, sliced in 1/4" rounds
1/2 yellow bell pepper sliced into 1/4" strips
1/4 onion, sliced into 1/4" strips
2 organic tomatoes, sliced into 1/4" rounds
3 mushrooms, sliced 1/4" strips
4 radishes, sliced in 1/4" rounds
1 large garlic clove, minced
4 radishes, sliced in 1/4" rounds
1/2 teaspoon coarse sea salt
1/4 teaspoon cracked white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary
1/2 teaspoon fresh parsley
1 sheet of vegan puff pastry (see recipe in blog)

1. Preheat oven to 425 degrees F.

2. To make the Ratatouille, combine veggies and spices in a bowl. Add two tablespoons of olive oil and toss to coat. Place the veggie combination on a shallow glass casserole dish and bake for 20 minutes. This will allow the puff pastry to remain flaky and crisp.

3. Roll out puff pastry and arrange ratatouille on puff pastry, making almost a nest, keeping a 1" border. Bake for 10 minutes or until golden brown. Sprinkle with fresh parsley. Serve with a salad for a more complete meal.

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