Recipes

Mediterranean Roasted Vegetable Strudel balsamic drizzle

Serves – 4
 
Ingredients :
 
Aromatic Olive Oil:
 

–    1 Red Pepper deseeded & sliced

–    Tri colour bell peppers, deseeded & sliced
–    1 Japanese egg plant, cubed

–    2 small Red Onions, quartered
–    2 red and yellow zucchini, trimmed & thickly sliced
–    2 eaGrilled tomatoes cut into half
–    4 Grilled portabella mushrooms
–    8 ea Asparagus spears grilled
–    Fennel bulb ( blanched)
–    4 Garlic Cloves
–    3 tbsp Olive Oil
–    1 tsp Fresh thyme and oregano
–    Basil sprig 4 ea
–    freshly Black Pepper craked
–    100g Feta Cheese, cubed
–    1 tbsp Balsamic vinegar
–    4 ea Crepe
 
For the Pastry:
 

–    5 Large Sheets Filo Pastry

–    1 tbsp Olive Oil
–    3 Sprigs fresh Thyme to garnish
 

Preparation method::

  1. Preheat the oven to 350F
  2. Place all the vegetables in a large roasting tin, drizzle with olive oil and stir well to coat. Sprinkle over the thyme, basil a and season with black pepper and let it marinate for half an hour
  3. Roast in the oven for 20 -25mins until tender. Remove from the oven and cool for half an hour. When cool, stir in the balsamic vinegar and cheese.
  4. Reduce the oven to 325f and place a sheet of non stick parchment on a baking tray
  5. Lay one sheet of filo on the clean work surface and lightly brush with oil. Place another layer of crepes on top of filo. Add a 2nd sheet, brush with oil and repeat with the remaining sheets. In  between place a basil leaves.
  6. Carefully spread the roasted vegetable on the filo sheets. Fold over each short end and then roll up the pastry lengthways 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
  7. Bake 20-25 mins until the pastry is crisp and golden
  8. Remove from the oven and cut into desired slices and arrange it on the plate.

Executive Chef Pradeep Batra
The Westin Prince Hotel
Toronto Ontario Canada
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.

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