Roasted Veg(an) Phyllo Scroll with Basil Pesto

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!

Level

Beginner

Category

  • Vegetarian

Cuisine

  • South African

Cooking Methods

  • Baking

Serves

8

Prep Time

10 minutes

Cooking Time

25 minutes

Ingredients

  • 8 sheets phyllo pastry, thawed
  • 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
  • 125ml (½ cup) ready-made basil pesto
  • 15ml sesame seeds

Directions

  1. Preheat the oven to 180°C.
  2. Place all the vegetables onto a roasting tray,
  3. 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.
  4. Remove from oven and allow to cool.
  5. Combine basil pesto with the roasted vegetables and season to taste.
  6. To assemble the vegetable scroll; place a sheet of phyllo pastry on your work surface and brush them with olive oil.
  7. Place a quarter of the vegetable mixture on the edge of the phyllo pastry in a horizontal line.
  8. Gently roll the vegetables up in the phyllo pastry. Repeat with the other phyllo sheets and vegetables.
  9. Coil the phyllo vegetable rolls to make spirals. Brush with olive oil and sprinkle with sesame seeds. Bake for 30 to 40 minutes or until pastry is golden brown and crispy to the touch.