Vegetables Wellington

Ingredients

• 1 tablespoon olive oil, divided
• 1 teaspoon olive oil, divided
• 1 lb asparagus, cut into 1 1/2-inch pieces
• 2 medium red bell peppers, cut into thin strips
• 1 medium onion, thinly sliced
• 1 (5 ounce) package baby spinach leaves
• 10 ounces log goat cheese
• 1 (4 ounce) package prepared pesto sauce
• 1 large egg
• 1 (17 1/3 ounce) package frozen puff pastry, thawed
• 1 (16 ounce) jar prepared tomato sauce

Directions

1. 1

   preheat oven to 425°F.

2. 2

   coat baking sheet with cooking spray.

3. 3

   heat 1 tbsp oil over medium heat. Saute asparagus, bell peppers, and onion 5-10 minutes, until they begin to soften.

4. 4

   Add spinach, remove from heat and stir until the spinach wilts. Cool.

5. 5

   Combine goat cheese and pesto in a small bowl.

6. 6

   beat egg with 2 tsp water in another small bowl.

7. 7

   Lay 1 sheet of puff pastry onto floured work surface. Cut into 8 rectangles. brush edges of each rectangle with egg. Place 2 Tsp of vegetables into center of each rectangle, and top with pesto-cheese mixture.

8. 8

   Cut 2nd puff pastry sheet into 8 rectangles and stretch to cover each vegetable- and cheese-covered rectangle. Seal tightly with fork or fingers.

9. 9

   Place on prepared baking sheet and brush tops with beaten egg. Chill 10 minutes.

10. 10

    Bake 25 minutes, until pastry is golden brown. Meanwhile heat tomato sauce in saucepan.

11. 11

    To serve, spoon 1/4 cup tomato sauce onto plate, and top with Vegetable Wellington.