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Roast Vegetable and Feta Vol-Au-Vents

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“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.”
1hr 30mins
48 vol-au-vents

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)


  1. Preheat oven to 20C or 180C fan forced.
  2. Line 2 baking trays with baking paper.
  3. Combine pumpkin, kumara and capsicum in a large bowl.
  4. Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
  5. Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
  6. 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.
  7. Serve.

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