Best 4 Roast Vegetable And Feta Vol Au Vents Recipes
Indulge in a delightful culinary journey with our exquisite Roast Vegetable and Feta Vol-Au-Vents. These delectable pastries are crafted with a crisp and flaky puff pastry shell, enveloping a vibrant medley of roasted vegetables and creamy feta cheese. The vibrant colors and enticing aromas of the roasted vegetables, such as bell peppers, zucchini, and carrots, create a feast for the eyes and the palate. The richness of the feta cheese adds a tangy and savory dimension, perfectly complementing the sweetness of the roasted vegetables. Discover the art of creating these delightful vol-au-vents with our step-by-step recipe, accompanied by stunning photographs that guide you through the process. Additionally, explore variations of this classic dish, including a vegan option that caters to plant-based preferences. Elevate your culinary skills and impress your loved ones with this versatile and delicious recipe.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
ROAST VEGETABLE AND FETA VOL-AU-VENTS
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.
Provided by ImPat
Categories Yam/Sweet Potato
Time 1h30m
Yield 48 vol-au-vents, 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 943.5, Fat 59.3, SaturatedFat 17.4, Cholesterol 22.2, Sodium 775.1, Carbohydrate 88.9, Fiber 5, Sugar 7.3, Protein 16.2
VOL AU VENTS
Steps:
- Put the stock and bay leaf in a saucepan. Bring to a boil, and turn off the heat.
- Melt the butter in a saute pan and fry the onions for 2 minutes. Add the mushrooms and cook until shrunken, dark and golden. Add the garlic and cook for 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute. Add the wine and cook until it disappears. Pour over the stock, add the chicken and cook, stirring, until the sauce thickens, about 3 minutes. Stir in the creme fraiche and mustard. Season with salt and pepper. Stir in the parsley.
- Spoon the chicken mixture into the vol au vent shells and serve.
ROASTED VEGETABLES AND FETA
Make and share this Roasted Vegetables and Feta recipe from Food.com.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 º F (190ºC). Combine mushrooms, peppers, zucchini, onion, and garlic in 9 x 13 inch (3L) baking dish.
- Stir remaining ingredients except for feta in a small bowl. Drizzle over vegetables and stir in to evenly coat.
- Bake in oven for 20 minutes.
- Sprinkle with crumbled feta cheese. Serve.
Nutrition Facts : Calories 122.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 4.3, Sodium 70, Carbohydrate 16.1, Fiber 3.7, Sugar 7, Protein 6.9
Tips:
- Use a variety of vegetables. This will give your vol-au-vents a more colorful and flavorful appeal. Some good options include carrots, parsnips, Brussels sprouts, and sweet potatoes.
- Roast the vegetables properly. Make sure they are tender but still have a little bit of a crunch. This will give them the best flavor and texture.
- Use a good quality feta cheese. This will make a big difference in the overall flavor of the dish.
- Don't overstuff the vol-au-vents. You want them to be light and airy, not heavy and dense.
- Serve the vol-au-vents immediately. They are best when they are hot and fresh out of the oven.
Conclusion:
Roast vegetable and feta vol-au-vents are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a variety of vegetables to choose from, you can create a colorful and flavorful dish that will impress your guests. So next time you are looking for a quick and easy appetizer, give roast vegetable and feta vol-au-vents a try. You won't be disappointed!
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