Roast Vegetable and Feta Vol-Au-Vents

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READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg pumpkin (peeled vut into 1cm pieces)
  • 1
    kg kumara (peeled cut into 1cm pieces)
  • 2
    red capsicums (bell peppers medium finely chopped)
  • olive oil cooking spray
  • 2
    (310 g) creamed corn
  • 48
    vol-au-vent cases (entree 1 to 2 bite size)
  • 400
    g feta cheese (crumbled)
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DIRECTIONS

  • Preheat oven to 20C or 180C fan forced.
  • Line 2 baking trays with baking paper.
  • Combine pumpkin, kumara and capsicum in a large bowl.
  • Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
  • Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
  • Replacebaking 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.
  • Serve.
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