Roasted Vegetable Wellington

The first time I attempted a Wellington, I was terrified of the puff pastry. But when I discovered that roasted vegetables wrapped in golden, flaky layers could create something this stunning, I became obsessed. Now, whenever I need to impress vegetarian guests, this medley of roasted vegetables, creamy goat cheese, and herbed mushroom duxelles is my secret weapon.

I'll never forget the dinner party when my sister brought her new partner, who I knew was vegetarian. I had made this Wellington, and watching his face light up when he took that first bite, seeing the golden pastry crack open to reveal all those jewel-toned vegetables—that's when I knew this recipe had become something special to me.

Ingredients

• Eggplant and zucchini: These are your foundation vegetables, and dicing them small ensures they caramelize beautifully without becoming mushy. I've learned that roasting them separately from softer vegetables helps control doneness.
• Bell peppers: Both red and yellow give you sweetness and color without being overpowering. Green peppers work too, but they're more assertive in flavor.
• Red onion: The slight sweetness balances the earthiness, and it holds its shape better than yellow onion when roasted.
• Olive oil, salt, and pepper: Don't skimp here—good olive oil makes a real difference in the vegetable flavor.
• Cremini or button mushrooms: Cremini has more flavor, but button mushrooms work beautifully too. The key is chopping them finely so they break down into that luxurious duxelles texture.
• Shallot and garlic: These build the aromatic base that makes the mushroom mixture taste like something special.
• Fresh thyme: This herb whispers elegantly through the whole dish. Dried works, but use less.
• Unsalted butter and olive oil: The combination creates the right texture for your duxelles—it should be almost spreadable when cool.
• Goat cheese: This is the unexpected element that brings everything together with its tangy creaminess.
• All-butter puff pastry: Quality matters here—all-butter pastry rises higher and tastes richer. Thaw it gently in the refrigerator overnight.
• Egg wash: One beaten egg gives you that beautiful golden color.
• Dijon mustard: A thin layer creates a flavor bridge between the pastry and your filling.
• Fresh parsley: Optional, but those green flecks add a fresh finish.

Instructions

Get your oven ready and prep your workspace:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper. This matters because it prevents sticking and gives you the freedom to flip your vegetables without worry.

Roast the vegetables until they sing:

Toss your diced eggplant, zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Spread them out in a single layer on your prepared sheet and let them roast for 25 to 30 minutes. Stir them once halfway through. You're looking for the edges to turn golden brown and slightly caramelized—that's where the deep flavor happens. The kitchen will smell incredible. Once they're tender and gorgeous, spread them on a plate to cool completely. Warm vegetables will make your pastry soggy, so patience here pays off.

Create the mushroom magic:

While the vegetables roast, it's time for the duxelles. Heat butter and olive oil in a skillet over medium heat. Listen for the gentle sizzle, then add your minced shallot and garlic. Cook for a minute or two until fragrant—you want aromatic, not browned. Now add your finely chopped mushrooms and fresh thyme. Here's where the transformation happens: the mushrooms will first release their liquid, which will look like a lot, but trust the process. Keep stirring gently for about 8 to 10 minutes. You'll watch it go from wet to jammy to almost a paste, and when it's golden brown and the moisture has evaporated, season it with salt and pepper. This is the heart of your Wellington. Let it cool completely before assembling.

Prepare your canvas:

On a lightly floured surface, roll out your thawed puff pastry into a rectangle about 30 by 40 centimeters (12 by 16 inches). Work gently and let the pastry come to temperature if it starts resisting—it's not temperamental, just patient.

Layer with intention:

Spread a thin line of Dijon mustard down the center third of your pastry. This creates a flavor base and helps prevent pastry sogginess. Layer your cooled mushroom duxelles evenly over the mustard, then top with your roasted vegetables. Sprinkle the crumbled goat cheese across the top and finish with fresh parsley if you're using it.

The part where it becomes a Wellington:

Fold the pastry over your filling, first one long side, then the other, creating a sealed parcel. The seams should meet on the underside. Carefully transfer it seam-side down to your parchment-lined baking sheet. Brush the entire exterior with beaten egg—this is your golden ticket to that beautiful crust.

A moment of patience:

Chill your assembled Wellington in the refrigerator for 15 minutes. This helps the pastry relax and bake more evenly, and it's easier than it sounds.

The transformation:

Bake for 25 to 30 minutes until the pastry is golden brown and crisp. You'll hear it crackle slightly when you move the baking sheet. Let it rest for 10 minutes before slicing—this gives the filling time to set so you get clean, beautiful slices.

The reveal:

Slice and serve warm or at room temperature. Both are magical.

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There's something about serving a dish this beautiful that transforms the entire meal. When my guests cut into it and see those vibrant roasted vegetables nestled in creamy cheese and pastry, it becomes not just dinner, but an occasion. It's the dish that proved to me that vegetarian cooking could be just as impressive, just as celebratory, as anything else.

Keeping It Fresh

This Wellington is best eaten the day you make it, but I've found that storing leftovers in an airtight container in the refrigerator keeps them fresh for up to two days. The pastry won't be quite as crispy when reheated, but the flavors actually deepen overnight. To rewarm, place it in a 160°C (320°F) oven for about 10 minutes until heated through. Some people prefer it at room temperature the next day, which is actually lovely if you're planning a picnic or preparing food for a crowd.

When You're Missing Something

One of the beautiful things about this recipe is its flexibility. Don't have goat cheese? A good ricotta or even a creamy feta works wonderfully. Missing red onion? Yellow onion is fine, just cook it a bit longer. Want to add more vegetables? Roasted asparagus, baby carrots, or sun-dried tomatoes all fit beautifully into this framework. The mushroom duxelles is really the backbone, so focus on getting that right, and everything else falls into place.

Serving Ideas That Clicked

I've learned that this Wellington deserves something special alongside it. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. A light red wine like Pinot Noir is the perfect pairing—it's elegant without being fussy. Some nights I serve it with roasted potatoes and a quick pan sauce made from the drippings. Other times I just let the Wellington be the star and add crusty bread for soaking up any delicious juices.

• Make a quick pan sauce by whisking red wine and vegetable stock into your baking sheet after removing the Wellington, then simmer for a moment
• Roasted cherry tomatoes or a fresh herb salad adds brightness if your meal feels heavy
• Small fingerling potatoes roasted alongside at the same temperature make this feel like a complete, restaurant-worthy plate

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This Wellington has become my go-to dish whenever I want to show someone that plant-based cooking is about abundance, not limitation. It's the recipe that changed how I cook.

Recipe Help & Support

→ What vegetables are best for roasting in this dish?

Eggplant, zucchini, red and yellow bell peppers, and red onion provide a flavorful, colorful medley that caramelizes well during roasting.

→ How is the mushroom duxelles prepared?

Finely chopped mushrooms are cooked with minced shallot, garlic, thyme, butter, and olive oil until moisture evaporates and the mixture turns golden brown.

→ Can this dish be made vegan?

Yes, substituting vegan puff pastry, plant-based cheese, and using plant milk in place of the egg wash can adapt it for vegan diets.

→ What is the purpose of the Dijon mustard layer?

The Dijon mustard adds a subtle tang and helps to bind the mushroom duxelles and roasted vegetables within the pastry.

→ How should the puff pastry be handled before baking?

After assembling the layers, the pastry is folded, sealed, chilled for 15 minutes, then brushed with egg wash to achieve a golden, crisp finish.