1 tablespoon canola oil
1 tablespoon butter
2 carrots, peeled and sliced into 1/4-inch thick rounds
1 pound sweet potatoes (4 to 6 potatoes), peeled and sliced into 1/4-inch thick slices
2 cups (about 6 ounces) white mushrooms cleaned trimmed and cut into halves
1 zucchini, cut into 1/4-inch thick rounds
1 red bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
1 yellow bell pepper, stem and seeds removed and cut brunoise (julienne, then crosswise)
Salt and pepper
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon ground nutmeg
1 large sprig thyme
4 parsley stems
4 mint stems
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons all-purpose flour
1 cup yogurt
1/4 cup grated Parmesan
Salt, if needed
6 sheets puff pastry dough (these are often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets of puff pastry)
2 eggs, beaten
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