More about our casual veggie dinner party menu
This veggie menu is about keeping it simple, all the dishes can be pre-prepared and just popped in the oven when your guests arrive. The food is also casual and the main course and sweet are perfect if some of your guests are children. The menu begins with a simple salad starter of rocket, pear and goats cheese with a handmade balsamic dressing. The main is oven baked courgette goujon wraps packed with salad and rich roasted tomatoes.The dessert is a simple strawberry mille-feuille.
Difficulty level
All the dishes in this menu are simple to cook and ideal for a beginner, follow the plan below to keep it simple on the day.
Cooking Order
Day before
- cook the puff pastry allow to cool and store in an airtight container
Morning of party
- coat the courgette slices in the bread mix, rest in the fridge till ready to cook
- make the parmesan mayo place in fridge
- assemble the mille-feuille and place in the fridge
- cook the pears for the starter allow to cool and place in the fridge.
- make the salad dressing for the starter set a side
- cook and chop the hazelnuts for the starter set aside to cool
One hours before
- peel and cut the sweet potatoes into chips and coat in oil
- prepare the salad ingredients for the wrap, add a little lemon juice too your avocados to stop them discolouring
- if you are cooking for a few people wrap your wraps in foil ready to reheat in the oven instead of the microwave.
20 minutes before
- complete the goats cheese starter
Before you eat starters
- place the courgette slices and sweet potato chips in the oven
10 minutes after you start your starters
- check the courgette slices and chips and add the cherry tomatoes to the oven
Just before your main
- When you remove your items from the oven, place the wraps into the oven to warm while you place all your other items in serving dishes
Top Tips
- Set a timer for your courgette slices and chips so you don’t forget to check it and add your tomatoes to the oven
- Place the salad ingredient tomatoes and goujons in a bowl and let your guest roll their own wraps
- Cut the mille-feuille. with a sharp knife.
Keep an eye on
- Your puff pastry for your mille-feuille don’t over cook it.
