Step 1 Preheat oven to 180°C. Line 2 large baking trays with baking paper. Bring 1 cup water to the boil in a medium saucepan. Add quinoa; cook for 12–15 minutes, or until grains absorb water.
Step 2 Meanwhile, make filling: Blitz pine nuts, antipasto mix, basil, feta and lemon juice in a food processor until finely chopped.
Step 3 Place potatoes, carrots and beetroots on one of the baking trays. Spray baby vegetables with olive oil and roast, turning after 15 minutes, for 30 minutes.
Step 4 Transfer cooked quinoa to a mixing bowl with filling; add Tuscan seasoning and mix well. Place beef schnitzels on a work surface, top evenly with filling, roll up and secure with a cocktail stick. Brush rolls with olive oil and place on the other baking tray.
Step 5 Bake rolls for 10–12 minutes (for medium), or until cooked to your liking. Garnish beef rolls with extra basil leaves and feta, and serve with roast baby veg.