Vegetarian Strudel Recipes

Ingredients :

1 tbsp olive oil

1 onion, finely chopped

1/2 red capsicum, thinly sliced

6 thin slices pumpkin

1 zucchini, sliced lengthways

8 button mushrooms, sliced

12 spinach leaves

12 asparagus spears, cut into thirds

6 sheets filo pastry

light olive oil, to brush

1/2 cup fresh breadcrumbs

sesame seeds, to sprinkle

1 ripe tomato

100ml extra virgin olive oil

25 ml balsamic vinegar

1 tbsp chopped fresh basil

Method :

Preheat the oven to 220C (Gas 7), heat the oil in a frying pan over medium heat and cook the onion and capsicum for 2 minutes.
Add the pumpkin, zucchini and mushrooms and cook, stirring occasionally, for 3 minutes, or until the mushroom stalks soften.
Remove from the heat, add the spinach and asparagus and toss well.
Place a sheet of filo pastry on a work-bench, brush with oil and sprinkle with 2 tbsp of the breadcrumbs.
Top with another sheet of pastry and repeat the process until you have 6 sheets of pastry.
Preheat the baking tray in the oven for 5 minutes, strain the vegetables of any excess juice and spoon onto the pastry 2cm from the long edge.
Roll up the strudel, place no the hot baking tray and tuck in the edges.
Brush with oil and sprinkle with sesame seeds, bake for 15-20 minutes.
Meanwhile, score a cross in the base of the tomato, then place in boiling water for 10 seconds.
Plunge into cold water and peel away the skin, cut in half and scoop out the seeds, dice.
To make the vinaigrette, combine the extra virgin olive oil, vinegar, tomato and basil in a screw-top jar, season, then shake.
Serve the strudel with the vinaigrette.

Makes 4

Learn how to cook Vegetarian Recipes

Subscribe to our newsletter

Get the above cooking ingredients here