Roasted Vegetable Strudel

Roasted Vegetable Strudel Image Author: Canadian Living Credits: Roasted Vegetable Strudel Image

Flaky phyllo pastry is the perfect envelope to contain these tender roasted vegetables. Feel free to change up the vegetables – red peppers, artichoke hearts and asparagus are other delicious options. To turn this veggie main into a side dish or appetizer, cut it into 12 portions.

  • Portion size 8 servings

Ingredients

  • 2 sweet onion thinly sliced
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 4 vine ripened tomato (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices
  • 4 Roma tomato (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices
  • 1/2 teaspoon pepper
  • 1 head garlic
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 eggplant cut in 3/4-inch cubes
  • 2 zucchini cut lengthwise in 1/2-inch thick slices
  • 1/4 cup butter
  • 1 teaspoon chopped fresh thyme
  • 8 sheets phyllo pastry
  • 1 pkg (140 g) goat cheese

Method

Toss together onions, 1 tsp of the oil and pinch of the salt; spread on parchment paper–lined baking sheet. Arrange tomatoes on separate parchment paper–lined baking sheet; brush with 1 tsp of the remaining oil. Sprinkle with pinch of the remaining salt and 1/4 tsp of the pepper.

Slice off top third of garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the remaining oil; wrap to form package.

Bake onions on bottom rack of 400?F (200?C) oven, stirring occasionally, until deep golden, 50 to 55 minutes.

Meanwhile, bake tomatoes and garlic on top rack until tomatoes are shrivelled and centres are dry, and garlic is tender, about 40 minutes.

Scrape onions into bowl; stir in vinegar and mustard. Squeeze garlic cloves into separate bowl. Set onions, garlic and tomatoes aside separately.

Toss eggplant with 1 tbsp of the remaining oil and remaining salt. Arrange on parchment paper–lined baking sheet. Arrange zucchini on separate parchment paper–lined baking sheet; brush with remaining oil. Bake on top and bottom racks in oven, stirring each once, until vegetables are tender and eggplant is golden, about 30 minutes.

In small saucepan, melt butter with thyme. Place 1 sheet of the phyllo on work surface with long edge facing you, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with remaining phyllo, brushing each sheet lightly with some of the butter mixture.

Leaving 2-inch (5 cm) border at each short edge and starting 1 inch (2.5 cm) from closest long side, spoon eggplant in 5-inch (12 cm) wide strip over phyllo. Top with zucchini, onions, tomatoes, then garlic. Crumble goat cheese over top; sprinkle with remaining pepper.

Fold in short sides; roll up tightly. Place, seam side down, on parchment paper–lined baking sheet; brush with remaining butter. Bake in 400?F (200?C) oven until golden, 25 to 30 minutes. Let cool for 5 minutes.

Nutritional facts Per each of 8 servings: about

  • Fibre 4 g
  • Sodium 395 mg
  • Sugars 8 g
  • Protein 7 g
  • Calories 286.0
  • Total fat 16 g
  • Potassium 417 mg
  • Cholesterol 23 mg
  • Saturated fat 7 g
  • Total carbohydrate 29 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Vegetable Strudel