Roast Vegetable and Feta Vol-Au-Vents
Recipe: #16034
November 20, 2014
Categories: Appetizers, Pumpkin, Sweet Potato/Yam, Christmas, New Years Oven Bake, Vegetarian, more
"Suggested for a teen party in Recipe+ They suggested you could make up the vegetable and corn mix the day before, store covered in refrigerator. This will serve 16 to 24 people as a canapé working on persons having 2 to 3 each."
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (56.6 g)
- Calories 146.8
- Total Fat - 6.4 g
- Saturated Fat - 2.2 g
- Cholesterol - 10.1 mg
- Sodium - 145.8 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 1.6 g
- Sugars - 4.3 g
- Protein - 4.2 g
- Calcium - 103.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 20C or 180C fan forced.
Step 2
Line 2 baking trays with baking paper.
Step 3
Combine pumpkin, kumara and capsicum in a large bowl.
Step 4
Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
Step 5
Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
Step 6
Replace baking 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.
Step 7
Serve
Tips
No special items needed.
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