Vegetable Medley Squares Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring a colorful mix of fresh vegetables on a creamy base, served atop a flaky crescent roll crust.

Ingredients

• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 200 G Authentic Greek Yogurt
• 450G Pack'D Organic Broccoli Florets
• 1 Kg Carrots - 1kg
• 400G Italianavera Chopped Tomatoes, 400G
• 1 Kg Red Onion 1kg
• - Jus Rol Puff Pastry Squares-1x5.2kg
• - Longley Farm Freshly Soured Cream
• - Broccoli 750g
• 600G Picard-Organic Courgette Slices

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Unroll the puff pastry and press it into the bottom of an ungreased 11 x 17-inch pan, ensuring the seams are sealed to form a flat crust.
3. 3. Bake the crust for about 20 minutes, or until it is lightly browned. Remove from the oven and allow it to cool completely.
4. 4. In a mixing bowl, combine 225 g cream cheese, 1/2 cup sour cream, 1/2 cup plain Greek yogurt, and 1/2 cup sour cream. Mix until smooth and creamy.
5. 5. Spread the cream cheese mixture evenly over the cooled puff pastry crust.
6. 6. In another bowl, mix together 3/4 cup finely chopped broccoli, 3/4 cup finely chopped carrot, 3/4 cup finely chopped broccoli, 3/4 cup diced courgette, 3/4 cup diced tomato, and 3/4 cup diced red onion.
7. 7. Sprinkle the mixed vegetables evenly over the cream cheese layer. Gently press the vegetables into the cream cheese mixture to help them adhere.
8. 8. Cover the pan with plastic wrap and refrigerate for 3 to 4 hours to allow the flavors to meld.
9. 9. Once chilled, cut the dish into small squares and serve as a light dinner or appetizer.