A roast for vegans, vegetarians and meat-eaters a like this Christmas. A showstopper roast that’s as simple as roasted veg in phyllo pastry!
Prep time 10 minutes
Cooking time 25 minutes
Serves 8
Ingredients
Directions
Ingredients
8 sheets phyllo pastry, thawed
1 small butternut, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 cobs sweetcorn, kernels removed
200g baby tomatoes
300g baby marrows, cut into rounds
4 sprigs rosemary
30ml (2 Tbsp) Food Lover’s Signature
extra virgin olive oil
Freshly-ground salt and pepper, for seasoning
1 egg, beaten
125ml (½ cup) ready-made basil pesto
100g Fairview White Rock cheese, crumbled
125ml (½ cup) butter, melted
15ml sesame seeds
Directions
Preheat the oven to 180°C.
Place all the vegetables onto a roasting tray,
Season with salt and pepper, drizzle with olive oil and top with the rosemary. Roast for 30 to 40 minutes until browned and cooked through.
Remove from oven and allow to cool.
Combine basil pesto, egg and White Rock cheese with the roasted vegetables and season to taste
To assemble the vegetable scroll; place a sheet of phyllo pastry on your work surface and brush them with melted butter.
Place a quarter of the vegetable mixture on the edge of the phyllo pastry in a horizontal line.
Gently roll the vegetables up in the phyllo pastry. Repeat with the other phyllo sheets and vegetables.
Coil the phyllo vegetable rolls to make spirals. Brush with melted butter and sprinkle with sesame seeds. Bake for 30 to 40 minutes or until pastry is golden brown and crispy to the touch.
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