Roast Vegetable and Feta Vol-Au-Vents
Created by ImPat on November 20, 2014
- Servings: 48
- Prep Time: 30m
- Cook Time: 50m
- Recipe #16034
Ingredients
- 1 kg whole pumpkin (peeled vut into 1cm pieces)
- 1 kg sweet potato (kumara, peeled cut into 1cm pieces)
- 2 red capsicums (bell peppers medium finely chopped)
- Olive oil cooking spray
- 2 cans (310 grams) creamed corn
- 48 vol-au-vent shells (entree 1 to 2 bite size)
- 400 grams crumbled feta cheese
How to Make
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Step 1: Preheat oven to 20C or 180C fan forced.
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Step 2: Line 2 baking trays with baking paper.
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Step 3: Combine pumpkin, kumara and capsicum in a large bowl.
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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.
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Step 5: Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
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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.
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Step 7: Serve