Mediterranean Veggie Roll
60 min + 30 min
Easy
4-6
Recipe Ingredients
Ingredients for the Base
- 1 middle-sized zucchini, grated and well squeezed
- 2 middle-sized potatoes, grated and well squeezed
- 2 middle-sized carrots, grated
- Handful of Mozzarella cheese, grated
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 garlic clove, minced
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 2–3 tablespoons breadcrumbs
- 2 large eggs
Ingredients for the Filling
- 200 grams cream cheese
- 70 grams Feta cheese, crumbled
- 1–2 roasted red peppers, chopped
- 1 garlic clove, minced
- Handful of roasted walnuts, chopped
- 1 tablespoon fresh parsley, finely chopped
- Thin cucumber slices
- 1 tablespoon honey (optional)
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking tray with baking parchment and set it aside. For a nice rollable thickness, use a baking tray of approx. 30×40 cm if possible.
2. Prepare the Vegetables
Grate all vegetables and squeeze out excess liquid, especially from zucchini and potatoes. Grating helps cook the vegetables evenly.
3. Make the Veggie Base
In a large mixing bowl, combine the grated vegetables, a handful of grated Mozzarella, 1 teaspoon of salt, ½ teaspoon of ground black pepper, 1 tablespoon of chopped fresh parsley, 1 minced garlic clove, ½ teaspoon of cumin, 1 teaspoon of smoked paprika, and 2–3 tablespoons of breadcrumbs. Mix well and then add 2 eggs.
4. Bake the Veggie Base
Spread the mixture thinly and evenly on the prepared baking tray.
Bake the base for 30–35 minutes, or until the edges turn golden and the centre is set.
Once baked, let the base cool just slightly. Then flip it onto a clean sheet of baking parchment or a tea towel to spread the filling.
5. Make the Filling
Mash 200 grams of cream cheese, 70 grams of crumbled Feta, 1 minced garlic clove, and 1 tablespoon of chopped fresh parsley together until spreadable.
Fold in 1–2 chopped red peppers and a handful of chopped roasted walnuts.
6. Assemble the Veggie Roll
Spread the filling evenly over the slightly cooled veggie base. Add cucumber slices and a drizzle of honey for a sweet-sour accent.
Carefully roll it up tightly, using the baking parchment or tea towel to guide you.
7. Serve
For cleaner cuts, allow the roll to chill for 30 minutes before slicing.
The Mediterranean Veggie Roll is best served slightly chilled or at room temperature — ideal for quick lunches or slicing ahead for gatherings.
Baker’s Note
After grating the vegetables, squeeze out excess moisture with a clean towel or cheesecloth to prevent sogginess.
Tips for Perfect Mediterranean Veggie Roll
Non-stick Preparation: Line the baking tray with baking parchment or a silicone mat to prevent sticking.
Use Starchy Potatoes: Opt for varieties like Russet or Yukon Gold for the best texture; they become nice and crispy.
Drain Moisture: Zucchini and potatoes can release a lot of liquid. Drain the moisture thoroughly.
Storage Tip: Wrap the roll in parchment and keep it in an airtight container in the fridge for up to 3 days.
Variations to Try
Herby Yogurt Chicken: Mix cooked, shredded chicken with cream cheese or Greek yogurt, lemon zest, parsley, and garlic. Add thin cucumber or lettuce leaves before rolling.
Smoked Salmon & Dill: Fill the roll with cream cheese, smoked salmon, fresh dill, and cucumber ribbons or lettuce.
Spicy Twist: Add a pinch of chilli flakes or finely chopped jalapeño to the batter or filling.
Cheesy Boost: Sprinkle extra grated cheese before rolling for a melty layer.
Related Recipes
Looking for more simple yet delicious recipes to incorporate vegetables? Check out the following recipes:
Conclusion
It’s one of those recipes that looks impressive but is actually very simple to put together. And once you try it, you’ll find endless ways to make it your own—veggie-packed, flavourful, and perfect for sharing.
Let me know if you try this version or come up with your own filling! I’d love to hear how you twist it. This one’s definitely going into the regular rotation here.
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