Roast Vegetable Strudel 

Serves 4. You will need:

100g Pumpkin

½ Sweet potato

2 Field Mushrooms

1 Spanish onion

1 Zucchini

6 Garlic cloves peeled

60 ml Olive Oil

¼ tsp dried Thyme

¼ tsp dried Oregano

¼ tsp dried Basil

Salt & Pepper

Fresh Filo Pastry

30g Butter (melted)

20g Polenta

Pre heat oven to 200 degrees Peel and cut in to strips the Pumpkin, Sweet Potato and Zucchini. Peel cut in to wedges the onion and mushroom. 

In a bowl combine the olive oil with the herbs and seasoning. Add the chopped vegetables to the bowl and mix through.  Spread the vegetables on to a baking tray and roast in the oven for 5 minutes. Remove vegetables from oven and allow to cool.   Take 1 sheet of filo pastry and brush with melted butter, place a second sheet of filo pastry on top and pat down. Sprinkle a little polenta on to the bottom 3rd of the pastry then top with a selection of the roast vegetables and roll up half way. Brush the remaining edges of the pastry with butter and continue to roll up the pastry ensuring that it is stuck down.  

Place the strudel on to a baking tray and brush with melted butter. Cook in oven for 10 minutes or until golden brown.

If you would like to use delicious, fresh organic vegetables for this recipe, you can have them conveniently home delivered! Check out our organic vegetables and organic grocery shopping aisles.