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Roasted Mediterrannean Vegetable Roll

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Roasted Mediterranean Vegetable Roll

Take your tastebuds on a trip to the continent this summer with our fresh and tasty roasted med-veg roll!


Ingredients


Peppers
Courgettes
Onions
Asparagus
Aubergine
Pre-rolled puff pastry
Sundried tomato tapenade
Baby-leaf spinach
Egg


Method


Chop and roast your vegetables with a light covering of olive oil and seasoning in a 200*c oven for 25-30 mins
Open the pastry and smear with the sundried tomato paste, place the roasted vegetables down the centre of the pastry and roll the pastry around.
Place on a baking tray with the seal underneath, egg wash the top of the pastry and score.
Bake for 20-30mins until the pastry is golden
Serve with a dressed baby-leaf salad for a vegetarian