Mediterranean Roasted Vegetable Strudel
Mediterranean Roasted Vegetable Strudel
 Prep Time ~ 20 mins | Cooking Time ~ 50 mins |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4 |
Tip ~
Ingredients
1 red pepper, diced
1 orange pepper, diced
1 aubergine, cubed
2 small red onions, quartered
2 courgettes, thickly sliced
4 garlic cloves
3 tbsp olive oil
1 tsp dried thyme
Black pepper
100g / 4oz Feta cheese, cubed
1 tbsp balsamic vinegar
For the pastry:
5 large sheets of filo pastry
1 tbsp olive oil
Method
- Preheat the oven to Gas 7, 220C, (fan oven 200C).
- Place the prepared vegetables into a large roasting tin. Drizzle with olive oil and stir well to thoroughly coat the vegetables. Sprinkle over the thyme and season with black pepper.
- Roast in the oven for 20 - 25 minutes until the vegetables are tender and the edges are beginning to char. Remove from the oven and leave to cool for about 10 minutes.
- When cool, carefully stir in the Feta cheese and balsamic vinegar.
- Reduce the oven temperature to Gas mark 5 / 190C/ Fan oven 170C. Place a sheet of baking parchment on a baking sheet measuring 33 x 23cm (13 x 9").
- Lay one sheet of filo pastry onto a clean work surface and lightly brush with olive oil. Repeat the process with the remaining sheets of filo, brushing with olive oil between each one.
- Carefully spread the roasted vegetable mixture over the pastry, leaving a 2.5cm / 1inch border around the edges. Fold over each short end and then roll up the pastry lengthwise like a Swiss roll, keeping the ends tucked in. Alternatively use two sheets of filo pastry and shape as per the picture above.
- Carefully transfer to the baking sheet, keep the seam underneath. Lightly brush the top with olive oil.
- Place in the oven and bake for 20 25 minutes until the pastry is crisp and golden. Remove from the oven and cut into thick slices to serve.