Roast Vegetable And Feta Vol Au Vents Recipes

Steps:

• Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
• Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
• Bake in oven for 20 minutes.
• Sprinkle with crumbled feta cheese. Serve.

Steps:

• Preheat oven to 20C or 180C fan forced.
• Line 2 baking trays with baking paper.
• Combine pumpkin, kumara and capsicum in a large bowl.
• Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
• Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
• Replacebaking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking.
• Serve.

Steps:

• Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
• Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
• Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
• While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
• Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
• To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

Steps:

• Preheat the oven to 180°C
• Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges.
• Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times.
• Set aside to cool, then peel the capsicums and cut into smaller pieces.
• Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry.
• Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta.
• Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling.
• Bake for 35 minutes until set.
• These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!

Steps:

• Drizzle olive oil on zucchini, squash, mushrooms, peppers, asparagus, and onion; season with salt & pepper. Grill on med-high heat until tender and skins on peppers are blackened. Cover and allow to cool.
• Pour boiling water over couscous, cover.
• Make dressing: combine lemon juice and herbs; whisk in olive oil.
• Remove skins from peppers, chop. Chop remaining vegetables into bite size pieces.
• Fluff couscous, add vegetables, dressing, and olives, and stir to combine. Keep cool until serving.

Steps:

• Preheat the oven to 200°C.
• Mix the flours then rub in the butter. Add the water and mix to a firm dough. Knead briefly then chill for 30 minutes.
• Mix all the vegetables in a roasting tin and add the garlic and rosemary. Sprinkle over some dried mixed herbs if you like. Roast for 35 minutes.
• Meanwhile, roll out the pastry and place in a 23cm (9 inch) dish. Cover the pastry with parchment paper and fill the dish with baking beans to hold it down. Bake blind for 15 minutes, then remove the paper and beans and bake for another 5 minutes.
• Fill the pastry case with the vegetables and arrange the feta on top. Bake for another 10 minutes then serve.

Steps:

• Cut eggplant crosswise into 1/2" slices.
• Mix 1/2 tbsp.
• oil with 1 tbsp.
• water.
• Brush mixture on both sides of eggplant slices.
• Grill or broil until lightly brown and tender (3 to 4 minutes per side).
• Chop eggplant coarsely and mix with chopped red bell peppers.
• Season with salt and pepper.
• In a small bowl, mash feta with fork.
• Add lemon juice, oregano, red pepper flakes and remaining 1/2 tbsp.
• oil.
• Blend until smooth and spreadable.
• Season with pepper.
• Slice loaf in half horizontally and scoop out about 1" of soft interior from each half.
• Spread seasoned feta in bottom half of loaf.
• Spoon eggplant and pepper mixture over and place bread top firmly on bottom half.
• Cut into wedges and serve.

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.