Roasted Vegetable Strudel

This could be a flavourful vegetarian main dish, or you could accompany it with a lamb kabob

Yield:
serves 4 to six
Category:
Vegetables
Cuisine:
Greek

INGREDIENTS:

  • 3 tablespoons olive oil
  • 2 red peppers, cubed
  • 1 zucchini, cut into 1/2 inch cubes
  • 1 eggplant, cut into 1/2 inch cubes
  • 1 red onion cubed
  • 1 cup mushrooms, cut into quarters or eights
  • 6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dry oregano or 1 tablespoon fresh
  • 1 teaspoon dry rosemary or 1 tablespoon fresh
  • 2 tablespoons basil, fresh
  • 1 cup goat or feta cheese, crumbled
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup sun dried tomatoes, chopped
  • 8 sheets phyllo pastry
  • 1/4 cup butter and 1/4 cup olive oil, mixed
  • 1 1/2 cups balsamic vinegar
  • 2 tablespoons honey

DIRECTIONS:

  1. In a roasting pan, toss the red peppers, eggplant, zucchini, red onion, mushrooms and garlic in olive oil and bake in a 350 F oven or 20 minutes or until done. Let cool and add salt, pepper, oregano, rosemary, basil, crumbled goat cheese, olives and sun-dried tomatoes. Toss together gently.
  2. Make a stack of four sheets of phyllo brushing each sheet lightly with the butter/oil mixture. Arrange half of the vegetable mixture down the middle of the phyllo lengthwise and roll up in a cylinder, tucking in the ends. Repeat with remaining 4 sheets of phyllo and the rest of the filling. Place both strudels on a large baking sheet and bake in a 375 F oven for 15 to 20 minutes.
  3. To prepare balsamic reduction, put balsamic vinegar and honey in a small saucepan over medium heat and let reduce until syrupy, about 15 minutes. To serve strudel, slice into 6 to 8 portions and drizzle with sauce. makes 6 to 8 servings.

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