Mediterranean Roasted Vegetable Strudel

Mediterranean Roasted Vegetable Strudel

Mediterranean Roasted Vegetable Strudel

Prep Time ~ 20 mins Cooking Time ~ 50 mins
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ Serves ~ 4

Tip ~


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


  • 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.