A great recipe, easy to make and packed with healthy vegetables!
½ sweet potato
small handful of mushrooms
1 spanish onion
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)
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.
Try using organic ingredients to ensure complete chemical free strudel.
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