Cooking Directions

• Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate for 30 minutes.
• Stir the oil and garlic in a small bowl. Place the eggplant, zucchini and squash in a single layer on a shallow-sided pan. Brush the vegetables with half of the oil mixture. Turn the vegetables over and brush with the remaining oil mixture. Season to taste. Bake the vegetables for 4 minutes, turning halfway through baking. Cool the vegetables slightly.
• Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Sprinkle with the cheese.
• Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the red pepper strips and serve immediately.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.5 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 3 tablespoons olive oil
• 2 teaspoons chopped garlic
• 1 baby eggplant, cut diagonally in 1/2-inch thick slices
• 1 large zucchini, cut diagonally in 1/2-inch thick slices
• 1 large yellow squash, cut diagonally in 1/2-inch thick slices
• 1 tablespoon basil pesto
• 4 ounces goat cheese, crumbled
• 1 roasted red bell pepper, cut into thin strips