Mediterranean Roasted Vegetable Strudel

Serves 4

Juicy roast vegetables, with melted feta cheese enclosed in crispy filo pastry makes a great light and tasty summer dinner. Vegetable strudel is delicious and very easy to prepare. It is also a very versatile recipe, any vegetables you don’t like just replace with another, or you could always use mozzarella instead of feta.

Mediterranean roast vegetable strudel also makes a great lunch, so if you have any leftover it is perfect for a pack lunch at work or school.   

Ingredients

• 1 red bell pepper, deseeded and chopped
• 1 yellow pepper, deseeded and diced
• 1 aubergine, cubed
• 2 shallots, quartered
• 2 courgettes, thickly sliced
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tbsp thyme
• Ground black pepper
• 100g feta cheese, cubed
• 1 tbsp balsamic vinegar

For Pastry

• 5 sheets of filo pastry
• 1 tbsp olive oil

Method

1. Pre-heat the oven to 220C or gas mark 7.
2. Place all the vegetables in a roasting tin, drizzle olive oil, sprinkle thyme and season with pepper on top. Roast for 20-25 minutes, until vegetables are softened. Leave to cool and then stir in feta and balsamic vinegar.
3. Reduce the oven to 190C or gas mark 5. Place a sheet of non-stick baking parchment on a baking sheet measuring 33 x 23 cm or 13 x 9 inch.
4. Lay out a sheet of filo pastry and brush with olive oil, place another sheet on top and repeat the process until you have all five layers of pastry.
5. Carefully spread the vegetable mix over the pastry leaving a border of 2.5 cm or 1 inch around the edge. Fold in the 2 short edges. Pick one of the larger ends and roll it up like a Swiss roll.
6. Place on the baking sheet, seam side down. Brush with the remaining olive oil and with a knife make diagonal slashes along the top.
7. Bake in the oven for 20-25 minutes until crispy and golden.