Ratatouille and Goat Cheese Wrapped in Phyllo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 teaspoon olive oil, divided |
2 cups finely diced peeled eggplant |
2 cups finely diced zucchini |
1 1/2 cups finely diced yellow squash |
1 cup finely chopped red bell pepper |
1 cup finely chopped onion |
2 garlic cloves, minced |
2/3 cup diced seeded peeled tomato |
1 1/2 tablespoons minced fresh basil |
1 teaspoon minced fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon pepper |
1 (4-ounce) package crumbled goat cheese |
20 sheets frozen phyllo dough, thawed |
olive oil-flavored cooking spray |
5 cups gourmet salad greens |
Directions:
1. Heat 1/4 teaspoon oil in a large nonstick skillet. Add eggplant; sauté 2 minutes. Remove eggplant from pan; set aside. Heat 1/2 teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, sauté 2 minutes. Remove zucchini mixture from pan, and set aside. Heat 1/4 teaspoon oil in pan. Add chopped onion and garlic, and sauté 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes. Remove pan from heat. Stir in basil and the next 5 ingredients (basil through goat cheese).
2. Preheat oven to 450°.
3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets. Cut stack into 4 (4 1/2 x 14-inch) strips crosswise. Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture.
4. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 450° for 6 minutes or until golden. Serve warm with gourmet greens.
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