Roasted Vegetable Strudel |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is so amazing and my first try with phyllo. It was so much easier than I ever imagined! I got this recipe from Proud Italian Cook Blog. Ingredients:
2 zucchini |
1 large eggplant |
1 large red pepper |
1 small onion |
3 garlic cloves |
1 half a bag frozen artichoke heart |
phyllo dough |
1/4 cup butter, melted (or olive oil spray) |
1/2 cup italian cheese blend, shredded |
grated black pepper |
Directions:
1. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
2. The most important thing I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
3. When you reach the 6th sheet spread your vegetables all over leaving about a 2 border all the way around. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
4. I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.
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