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Mini Baked Vegetable Rolls

Delicious and crispy mini rolls filled with seasoned vegetables, perfect as a savory snack or appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

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