Roasted Vegetable Strudel

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

  • 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
YIELD: serves 4 to six
COURSE: Vegetables and Sides
  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.