Mini Baked Vegetable Rolls
Delicious and crispy mini rolls filled with seasoned vegetables, perfect as a savory snack or appetizer.
Ingredients
- 2 sheets of phyllo pastry or puff pastry
- 1 small zucchini grated
- 1 small carrot grated
- 1 small onion finely chopped
- 1 red bell pepper finely diced
- 50 g feta cheese optional
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 egg beaten (for egg wash)
- 1 tsp sesame seeds or nigella seeds optional, for garnish
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Heat olive oil in a pan and sauté the onion, carrot, zucchini, and red bell pepper until softened. Season with paprika, salt, and black pepper. Let cool slightly.
- Lay out the phyllo pastry sheets and cut them into rectangles.
- Place a small amount of the vegetable filling on one end of each rectangle. Add a bit of crumbled feta cheese if desired.
- Roll the pastry tightly around the filling, tucking in the sides to form mini rolls.
- Place the rolls seam-side down on the baking tray. Brush with beaten egg and sprinkle with sesame or nigella seeds.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve warm with a side of yogurt or dipping sauce.
NUTRITION FACTS (Per Serving)
Calories: 180 kcal
Carbohydrates: 20 g
Fat: 8 g
Protein: 4 g