Valentine Dinner Roasted Vegetable Wellington

Name: Valentine Dinner Roasted Vegetable Wellington
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 1 sheet of puff pastry, thawed; 1 medium zucchini, diced; 1 bell pepper, diced; 1 cup mushrooms, chopped; 1 cup spinach, chopped; 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; Salt and pepper to taste; Flour for dusting; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I absolutely love preparing this Valentine Dinner Roasted Vegetable Wellington for my special someone. It's not just a meal; it's a heartfelt presentation of love through the art of cooking. The combination of vibrant roasted vegetables enveloped in a flaky pastry is not only visually stunning but also packed with flavor. Each bite is a delightful fusion of textures that celebrates wholesome ingredients, making it an irresistible centerpiece for any romantic dinner. This recipe is perfect for showing that sometimes, love is baked into every layer of a dish.

Created by

Marley Quinn

Last updated on 2026-01-12T01:31:15.118Z

When I first made this Roasted Vegetable Wellington, I was amazed by how the flavors danced together. Roasting the vegetables brings out their natural sweetness, and the herbs elevate the dish to an entirely new level.

To ensure the pastry doesn't get soggy, I always take the extra step to pat the roasted veggies dry before wrapping them. This little tip has made all the difference in achieving a perfectly crisp crust that complements the tender filling beautifully.

        Why You'll Love This Recipe
        Colorful array of fresh seasonal vegetables
Flaky, buttery pastry that melts in your mouth
Perfect for impressing your loved ones on special occasions

      

Choosing the Right Vegetables

When it comes to making the Roasted Vegetable Wellington, selecting fresh seasonal vegetables is key. I love to use vibrant zucchini, bell peppers, and a mix of earthy mushrooms to create a colorful filling. Spinach adds a mild flavor and wonderful color, while onions and garlic bring depth. Feel free to experiment with seasonal offerings, such as asparagus in the spring or butternut squash in the fall. Just be sure to maintain the ratio for balance.

The cooking time for each vegetable varies, so aim to chop them into uniform pieces. This ensures even roasting and a harmonious texture in every slice of the Wellington. Watch closely during roasting; vegetables should be golden and tender but not completely mushy. If you’d like to include more fibrous vegetables like carrots or sweet potatoes, consider pre-cooking them for a few minutes to match the roast time.

Perfecting the Puff Pastry

The puff pastry is crucial for this dish, offering a flaky, buttery texture. Thaw it in the refrigerator rather than at room temperature to prevent it from becoming too soft. When rolling it out, use minimal flour to avoid toughening the dough. It should be about 1/8 inch thick to ensure it bakes evenly and puffs up beautifully, creating the perfect encapsulation for your roasted veggies.

Ensure the edges of the pastry are sealed well to prevent any filling from leaking out during baking. If you find the pastry difficult to work with, you can chill it again for about 10-15 minutes before assembly. This will give you a firmer, easier-to-handle sheet, allowing for gorgeous crimped edges that not only hold the filling but also provide an aesthetic appeal.

Serving Suggestions

Once baked to a golden perfection, allowing the Wellington to rest is essential before slicing. This brief cooling time helps the filling set up, preventing the vegetables from spilling out when you cut it. I like to serve it with a dollop of tangy sauce, such as a balsamic reduction or a creamy vegan aioli, which adds an extra layer of flavor and brightens the dish.

For an added touch, garnish your Wellington with fresh herbs like thyme or parsley. This not only enhances the visual appeal but also complements the roasted flavors. Pair it with a light salad or roasted potatoes to complete your Valentine's dinner. If making ahead, you can prepare the filling and pastry in advance and assemble just before baking for a fresh-out-of-the-oven presentation.

Ingredients for Roasted Vegetable Wellington

Ingredients

1 sheet of puff pastry, thawed
1 medium zucchini, diced
1 bell pepper, diced
1 cup mushrooms, chopped
1 cup spinach, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Flour for dusting
1 egg, beaten (for egg wash)

Make sure to prep everything ahead of time!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Roast the Vegetables

In a large bowl, combine zucchini, bell pepper, mushrooms, spinach, onion, garlic, olive oil, thyme, salt, and pepper. Spread the mixture on a baking sheet and roast for 20 minutes until tender.

Prepare the Pastry

On a lightly floured surface, roll out the puff pastry to fit a baking tray. Make sure it’s thin but sturdy enough to hold the filling.

Assemble the Wellington

Once the vegetables are roasted and cooled, place them in the center of the puff pastry. Fold the pastry over the filling and seal the edges.

Egg Wash and Bake

Brush the top of the Wellington with beaten egg. Bake in the preheated oven for 25 minutes or until golden brown.

Serve

Allow the Wellington to rest for 5 minutes before slicing. Serve warm with your favorite sauce.

Enjoy your meal!

Pro Tips

For an extra kick, consider adding a layer of pesto inside the pastry before adding the roasted vegetables.

Ingredient Substitutions

If you're looking to make this recipe vegan, simply replace the egg wash with a mixture of almond milk and a bit of maple syrup for that appealing shine. As for the filling, consider using other vegetables such as artichokes, kale, or even roasted butternut squash for a unique twist. These ingredients not only provide varied flavors but also enhance nutritional profiles.

Should you need to restrict gluten, take advantage of gluten-free puff pastry available in many grocery stores. Just keep in mind that the texture might differ slightly, but it will still achieve that desired flakiness if baked properly. Always check the ingredients to ensure they meet your dietary requirements.

Make-Ahead Tips

One of my favorite strategies is to prepare the filling a day before. After roasting the vegetables, let them cool, then store them in an airtight container. This not only enhances the flavors as they meld overnight but also allows for easier assembly the next day, saving time on your special dinner night.

You can also freeze the assembled Wellington before baking. Just ensure it is tightly wrapped in plastic wrap and placed in an airtight freezer bag. When ready to bake, there’s no need to thaw; just increase the baking time by about 10-15 minutes or until the top is golden and the pastry is cooked through. This way, you can effortlessly impress on Valentine’s Day with minimal last-minute effort!

Storing Leftovers

If you happen to have leftovers, store them in the refrigerator in an airtight container. The Wellington can last for up to 3 days this way. Just be aware that the pastry may lose its crispiness, but it will still be delicious. To reheat, simply pop it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

For longer storage, you can freeze slices wrapped in plastic wrap and then foil. They can last up to a month. To enjoy once again, let them thaw in the fridge and reheat in the oven. This ensures that the pastry regains some of its original flakiness, making for a delightful meal any day of the week.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, just make sure to thaw and drain them well before use to avoid excess moisture.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can this recipe be made vegan?

Absolutely! Simply substitute the egg wash with a plant-based alternative like almond milk.

→ What sides pair well with this Wellington?

A simple green salad, roasted potatoes, or steamed asparagus complement the dish beautifully.