3 medium mixed coloured peppers deseeded & cut into chunks
3 medium red onions cut into wedges
1 courgette thickly sliced
half butternut squash (400g) cut lengthways into 6
2 tbsp oil for drizzling
A few rosemary sprigs
Salt & black pepper to taste
Beaten egg to glaze
Preheat oven to 200ºC (180º for fan assisted ovens) Gas Mark 6
Place prepared vegetables on large baking sheet, drizzle with olive oil, and scatter with rosemary and salt & pepper to season. Roast for 15-18 minutes or until just tender. Allow to cool. Increase oven temperature to 220ºC (200º for fan assisted ovens)/ Gas Mark 7.
Unroll the pastry sheets and lay one on a lined baking sheet. Place the vegetables on pastry in an even layer leaving a border of approx. 1.25cm all round.
Fold the second pastry sheet in half down its length and using a sharp knife make cuts down the folded side, at 90º to the edge towards the opposite side, BUT leave a border of 1.2,5cm down that side and at the short ends.
Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together, trim off with a sharp knife and knock up edges to seal well. Brush top with beaten egg and scatter over a little more rosemary. Bake for 20 -25 minutes until risen and golden brown.