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VEGETARIAN BARBECUE WRAPS
Vegetarian barbecue wraps
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How to:

Make butternut pie

Our butternut pie is best made with wafer-thin layers of phyllo pastry. The most important thing to remember when working with phyllo pastry is to keep the paper-thin sheets from drying out. Best is to keep them covered with a damp towel while working. 

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Butternut pie

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Recipe by: David Grier
Serves: 6
Dietary considerations: Health conscious
Category: Vegetarian / Takes a little effort
Prep time: 20 minutes
Cooking time: 2 minutes
Ingredients:
1 x 25 g Tenderstem broccoli, packet
1/2 butternut, cut into thin disks
1 red onion, sliced
Sea salt and freshly ground black pepper to taste
1 T olive oil
6 T mascarpone
6 T blue cheese
1 x 40 g packet of rocket
6 soft flour wraps
Pesto, for serving
Cooking instructions:

Rub the broccoli, butternut and onion with salt, pepper and olive oil, then grill lightly on all sides over smouldering coals for 8 minutes. Set aside to cool.

Cover one side of each wrap with a thin layer of mascarpone.

Lay the grilled vegetables, along with the crumbled blue cheese and rocket, in the centre of each wrap – be fairly generous – then roll up tightly.

Return to the grill and lightly brown.

Slice at an angle and serve with pesto.
Wine: Altydgedacht The Ollo Estate White 2010


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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