Balsamic-Glazed Vegetable Wellington with a Wholesome Walnut Crust

Imagine gathering around a table with the comforting aroma of roasted vegetables and earthy spices wafting through the air. Our *Balsamic-Glazed Vegetable Wellington with a Wholesome Walnut Crust* is a dish that brings together seasonal vegetables in a one-of-a-kind culinary embrace. This recipe is perfect for those cherished occasions when you want to impress guests or treat yourself to a luxurious yet healthy meal. With its roots in classic British cuisine, the Wellington has been reimagined here for a plant-based delight, offering a crispy, nutty crust surrounding a flavorful medley of vegetables bathed in rich balsamic glaze.

### Ingredients

**For the Wholesome Walnut Crust:**

- 1 1/4 cups of all-purpose flour- 1/2 cup finely ground walnuts- 1/2 teaspoon salt- 1/4 cup chilled butter, cubed- 1/4 cup chilled water

**For the Balsamic-Glazed Vegetable Filling:**

- 1 medium eggplant, diced- 1 zucchini, sliced- 1 red bell pepper, chopped- 1 yellow onion, finely chopped- 2 cloves garlic, minced- 1 tablespoon olive oil- 1/4 cup balsamic vinegar- 1 tablespoon brown sugar- Salt and pepper to taste- 1 tablespoon fresh thyme leaves

**Instructions**

1. **Prepare the Walnut Crust:** - In a large bowl, combine the **flour**, **ground walnuts**, and **salt**. Mix well. - Add the **chilled butter** and use your fingers to rub it into the flour mixture until it resembles coarse crumbs. - Gradually add the **chilled water**, mixing until the dough comes together. Knead lightly, form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

2. **Make the Balsamic-Glazed Filling:** - Preheat your oven to **400°F (200°C)**. - On a large baking sheet, toss the **eggplant**, **zucchini**, **bell pepper**, and **onion** with **olive oil**, **salt**, and **pepper**. - Roast the vegetables for 20-25 minutes until tender and starting to caramelize. - In a small saucepan, combine the **balsamic vinegar** and **brown sugar** over medium heat. Stir until the sugar dissolves. Allow it to simmer gently, reducing to a thick glaze. - Remove the vegetables from the oven, toss them with the **balsamic glaze**, **garlic**, and **thyme**, and let cool slightly.

3. **Assemble the Wellington:** - Roll out the **walnut crust** on a floured surface to about 1/8-inch thickness. - Spoon the vegetable mixture onto the center of the dough, leaving a 1-inch border around the edges. - Fold the edges over the filling, pleating as necessary, to form a rustic crust around the vegetables. - Transfer to a baking sheet and bake for 30-35 minutes, until the crust is golden and crisp.

4. **Serving Suggestions:** - Allow the Wellington to rest for 10 minutes before cutting into slices. - Pair with a crisp salad of arugula and cherry tomatoes to complement the earthy sweetness of the Wellington. - A glass of lightly chilled Pinot Noir will enhance the dish's robust flavors beautifully.

**Cooking Tips:**- If the dough feels too crumbly when adding water, add it a teaspoon at a time until it holds together.- The walnut crust can be prepared a day ahead and kept refrigerated until use.- Substitute any seasonal veggies you have on hand for a delightful variation each time.

Whether it's a Sunday dinner or a centerpiece for a holiday meal, this *Balsamic-Glazed Vegetable Wellington* is sure to be a conversation starter. Share this dish with loved ones, and create not only a memorable meal but a cherished tradition.