Roasted vegetable strudel with pesto sauce

Roasted vegetable strudel with pesto sauce


The ingredient of Roasted vegetable strudel with pesto sauce

  1. 250g chargrilled eggplant slices
  2. 200g chargrilled zucchini slices
  3. 400g chargrilled capsicum slices (red and yellow, if possible)
  4. 100ml basil pesto (see notes)
  5. 375g packet of puff pastry
  6. 300g haloumi, sliced
  7. 1 egg yolk, beaten
  8. 1 tablespoon parmesan

The instruction how to make Roasted vegetable strudel with pesto sauce

  1. Preheat oven to 190u00b0C.
  2. If the chargrilled vegetables are from a deli, pat dry with paper towel.
  3. Roll out pastry on a lightly floured surface to a 20 x 30cm rectangle. Cut a 5cm strip from the pastry and set aside. Layer the vegetables and haloumi down 1 long side of the pastry, spreading a little pesto between each layer. Brush the outside edges of the pastry with a little water and fold over the other long side to enclose. Press edges together to seal, then tuck beneath strudle to form a parcel.
  4. Roll out the remaining pastry strip to increase width by 2cm. Cut lengthways into strips and use to garnish the strudel. Alternatively you can use a netting tool* to roll over the strip to form a lattice. Brush the pastry with the egg yolk and dust with the parmesan.
  5. Bake at 190u00b0C for 25 minutes until golden brown. Set aside to rest for 15 minutes before serving with remaining pesto.

Nutritions of Roasted vegetable strudel with pesto sauce

calories: 802.323 calories
calories: 58 grams fat
calories: 24 grams saturated fat
calories: 42 grams carbohydrates
calories: 6 grams sugar
calories: 27 grams protein
calories: 113 milligrams cholesterol
calories: 3297.66 milligrams sodium
calories: NutritionInformation

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