Everything is beta with a little feta. Check out our tomato and feta tart recipe for an inspiring lunch.
1 Aubergine, medium cubes
2 red pepper deseeded & sliced
1 medium red onions, peeled and quartered
2 courgettes, trimmed & thickly sliced
3 garlic cloves
3 tbsp Olive Oil
2 tsp of fresh or dried thyme
freshly ground black pepper
100g Feta Cheese, cubed
2 tsp Balsamic vinegar
5 Large Sheets Filo Pastry
1 tbsp Olive Oil
Preheat the oven to 200°C fan. Place all the chopped vegetables in a large roasting tin, drizzle with oil and stir well to coat. Sprinkle over the thyme and season with black pepper
Roast in the oven for 25-30mins until tender. Remove from the oven and cool 10 mins. When cool, stir in the balsamic vinegar and cheese.
Reduce the oven to 190C and place a sheet of non stick parchment on a baking tray.
On a clean tea towel lay one sheet of filo on the clean work surface and lightly brush with oil. Add a 2nd sheet, brush with oil and repeat with the remaining sheets
Spread the roasted veg thinly across all the pastry, leaving a border all around. Fold over each of the short ends of the pastry, and then, using the tea towel to help you, roll up the pastry like a swiss roll. Transfer to the baking tray. Lightly brush the top with oil and make light diagonal slashes across the top with a knife.
Bake 25-30 mins until the pastry is crisp and golden.
Remove from the oven and cut into thick slices
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