Ingredients
Method
1.Preheat oven to very hot.
2.Cut pastry sheets in half. Place the four pastry pieces on two oven trays. Fold pastry edges in to make a 1cm border. Spread pesto over centre of pastry.
3.Drain vegetables; pat dry with absorbent paper. Cut vegetables into strips. Arrange vegetables on pastry pieces; sprinkle with cheese.
4.Bake, uncovered, in very hot oven 10 minutes. Swap shelf position of trays; bake 10 minutes or until pastry is puffed and browned. To serve, top with small basil leaves, if desired.
