Baked Veggie Delight Recipe

About this recipe

A wholesome and diabetic-friendly baked dish featuring a medley of fresh vegetables and herbs, perfect for a satisfying dinner.

Ingredients

• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 1 Bunch Coriander Leaves (Kotthambari)
• 150 g Mooz Cream Cheese
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Broccoli Florets
• 200 g Cauliflower Florets
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu

Instructions

1. 1. Preheat your oven to 375°F (190°C) and line a baking pan with aluminum foil.
2. 2. Unroll puff pastry onto the foil-lined pan, pinching together any pre-made creases to form a solid sheet of dough.
3. 3. Bake the dough in the preheated oven for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
4. 4. While the dough cools, finely chop 1 head of broccoli, 1 head of cauliflower, 4 green onions, and 4 tomatoes. Set aside.
5. 5. In a mixing bowl, combine 8 oz of cream cheese, 1 tablespoon of chopped dill, and a pinch of salt. Mix until smooth.
6. 6. Spread the cream cheese mixture evenly over the cooled puff pastry base.
7. 7. Evenly distribute the chopped broccoli, cauliflower, green onions, and tomatoes over the cream cheese layer.
8. 8. Garnish with fresh coriander leaves and serve immediately or refrigerate until ready to enjoy.