Honey Roast Pumpkin And Feta Rolls
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Honey Roast Pumpkin And Feta Rolls

Prep: 50 minutes Serves: About 8

Enjoy a vegetarian spin on an autumnal feast with seasonal vegetables, creamy feta and golden brioche.

Ingredients

8 St Pierre Brioche Hot Dog Rolls
1 pumpkin or butternut squash, peeled, de-seeded and cut into wedges
2 small red onions, peeled and cut into wedges
1 medium courgette, halved and sliced into half moons
100g cherry tomatoes
1 red/yellow pepper, cut into chunky strips
3 cloves garlic, unpeeled and smashed
1-2 tbs olive oil
1-2 tbs honey
Good pinch salt and black pepper
Handful fresh thyme leaves
200g block feta cheese

Method

  1. Preheat the oven to 170°C fan/190°C/Gas 5
  2. Place the pumpkin or squash wedges onto a non-stick baking tray and roast in the oven for 10 minutes
  3. Mix together the oil, honey, salt, pepper and thyme leaves in a small bowl or jug
  4. Add the rest of the vegetables to the tray and stir. Drizzle over the oil and honey dressing and roast for another 10 minutes
  5. Break the feta into chunks and scatter over the vegetables then return to the oven for another 10-15 minutes until the veg are tender and the feta is golden. Discard the garlic cloves (you can squeeze some of the roasted garlic out the skins and mix through the vegetables if you like a stronger flavour)
  6. Open the hot dog rolls – it’s easy as they’re pre-sliced. Add a generous spoonful of the roasted vegetables and feta and serve straight away with a little extra thyme scattered over the top
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