Checkerboard Vegetable Squares
Elevate your appetizer game with these stunning Checkerboard Vegetable Squares—a visual and culinary masterpiece that balances flaky puff pastry with a medley of colorful roasted vegetables. Featuring zucchini, yellow squash, red bell pepper, and eggplant, this recipe transforms simple ingredients into a vibrant checkerboard pattern that’s as pleasing to the eyes as it is to the palate. A base of golden puff pastry is brushed with egg wash and sprinkled with parmesan cheese for a rich, savory foundation, while fresh basil adds a burst of herbal freshness. Perfect for entertaining or as a light vegetarian main course, these vegetable squares are easy to prepare yet look impressively elegant. Serve them warm or at room temperature for a delectable appetizer or snack that’s almost too pretty to eat! Keywords: checkerboard vegetable squares, puff pastry appetizer, roasted vegetable tart, vegetarian snack, colorful appetizer.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 1 medium zucchini
- 1 medium yellow squash
- 1 medium red bell pepper
- 1 small eggplant
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large egg
- 0.25 cups parmesan cheese
- 2 cloves garlic (minced)
- 2 tablespoons fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Unroll the puff pastry sheets and set them on a parchment-lined baking sheet. Keep them chilled in the refrigerator while you prepare the vegetables.
Wash and dice the zucchini, yellow squash, red bell pepper, and small eggplant into 1/2-inch cubes.
In a large mixing bowl, toss the diced vegetables with olive oil, salt, black pepper, and minced garlic until evenly coated.
Spread the vegetables evenly on a large baking tray and roast them in the preheated oven for 15 minutes, stirring halfway through. Remove and set aside to cool slightly.
Take the chilled puff pastry out of the refrigerator. Using a sharp knife, score a 1/2-inch border around the edges of each sheet without cutting all the way through. Pierce the inner section with a fork to prevent it from puffing up.
Brush the entire puff pastry sheets lightly with a beaten egg to ensure a golden finish after baking.
Sprinkle the scored center of the pastry sheets with grated parmesan cheese.
Using the roasted vegetables, carefully arrange them in a checkerboard pattern within the scored section. Alternate colors for a vibrant visual effect.
Return the assembled puff pastry to the oven and bake for 20-25 minutes, or until the pastry is golden brown and the vegetables are tender.
Once baked, remove the pastry squares from the oven and let them cool for 5 minutes.
Garnish with freshly chopped basil leaves before serving. Slice into square portions for easy serving.
Serve warm or at room temperature and enjoy your vibrant Checkerboard Vegetable Squares!
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 36.7 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 387 mg | 30% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2063 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
