Festive Stars with Roasted Vegetables

• 4 sheets frozen puff pastry
• 1 egg, lightly beaten
• 1 red capsicum cut in half and seeds removed
• 1/2 medium eggplant, cut into 1cm slices
• 1/2 zucchini, cut into 1cm slices
• 1 tablespoon virgin olive oil
• 1 tablespoon chopped basil
• 1 tablespoon chopped parsley
• 1/4 cup KRAFT* Grated Parmesan Cheese

1. Cut 6 x 5cm star shapes from each pastry sheet.
2. Place 24 stars onto a lined baking tray and brush with egg.
3. Bake in oven 200C for 8 - 10 minutes or until golden.
4. Allow to cool.
5. Roast the capsicum under a hot grill until the skin blackens, then place into a plastic bag, let cool.
6. Remove black skin from capsicum and chop finely.
7. Place eggplant and zucchini onto a tray and brush with oil, place tray under a hot grill and cook for 3-4 minutes, turn vegetables over and brush with remaining oil, cook for a further 3 minutes.
8. Cool.
9. Chop the vegetables finely and combine with the, basil, parsley and Parmesan cheese.
10. Place 2 teaspoons of vegetable mixture onto the top side of 12 pastry stars.
11. Top with remaining stars and serve.

pastry, egg, red, eggplant, zucchini, virgin olive oil, basil, parsley, parmesan cheese

Taken from www.kraftrecipes.com/recipes/festive-stars-roasted-vegetables-104275.aspx (may not work)