3 Portobello mushrooms, sliced
2 aubergines, sliced
2 bunches fresh basil, leaves picked
2 courgettes, sliced
3 red peppers, cut into quarters
3 yellow peppers, cut into quarters
2 red onions, sliced into rings
1 tbsp chopped fresh thyme
200ml/7fl oz balsamic vinegar
50–100g/1¾–3½oz soft light brown sugar
3 garlic cloves, crushed
maple syrup, for brushing
4 tbsp olive oil
100g/3½oz plant-based salad cheese, diced
plant-based milk, for brushing
500g/1lb 2oz vegan ready-rolled puff pastry
12 sun-dried tomatoes, rehydrated in boiling water and drained