Roasted vegetable strudel with pesto sauce

Appetizing Roasted vegetable strudel with pesto sauce Recipe

Roasted vegetable strudel with pesto sauce
Prep Time : 0:40 | Cook Time : 0:25 | Total Time : 1:05 | Serving : 4 person.


  • 250g chargrilled eggplant slices

  • 200g chargrilled zucchini slices

  • 400g chargrilled capsicum slices (red and yellow, if possible)

  • 100ml basil pesto (see notes)

  • 375g packet of puff pastry

  • 300g haloumi, sliced

  • 1 egg yolk, beaten

  • 1 tablespoon parmesan


  • Step 1

    Preheat oven to 190°C.

  • Step 2

    If the chargrilled vegetables are from a deli, pat dry with paper towel.

  • Step 3

    Roll out pastry on a lightly floured surface to a 20 x 30cm rectangle. Cut a 5cm strip from the pastry and set aside. Layer the vegetables and haloumi down 1 long side of the pastry, spreading a little pesto between each layer. Brush the outside edges of the pastry with a little water and fold over the other long side to enclose. Press edges together to seal, then tuck beneath strudle to form a parcel.

  • Step 4

    Roll out the remaining pastry strip to increase width by 2cm. Cut lengthways into strips and use to garnish the strudel. Alternatively you can use a netting tool* to roll over the strip to form a lattice. Brush the pastry with the egg yolk and dust with the parmesan.

  • Step 5

    Bake at 190°C for 25 minutes until golden brown. Set aside to rest for 15 minutes before serving with remaining pesto.

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