Tested till perfect Roasted Vegetable Strudel
Roasted Vegetable Strudel
Ryan Brook/TC Media

Roasted Vegetable Strudel

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 2 hours 15 minutes
  • Portion size 6 to 8

Ingredients

  • 2 2sweet onionsweet onions, thinly sliced
  • 3 tbsp 3tbspolive oil
  • 1/2 tsp 1/2tspsalt
  • 4 4vine ripened tomatovine ripened tomatoes or Roma tomatoes, (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices
  • 1/2 tsp 1/2tsppepper
  • 1 1head garlicheads garlic
  • 1 tbsp 1tbspbalsamic vinegar
  • 2 tsp 2tspDijon mustard
  • 1 1eggplant, cut in 3/4-inch cubes
  • 2 2zucchinizucchinis, cut lengthwise in 1/2-inch thick slices
  • 1/4 cup 1/4cupbutter
  • 1 tsp 1tspchopped fresh thyme
  • 8 8sheets phyllo pastry
  • 1 pkg (140 g) 1pkg (140 g)goat cheese
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 400ºF (200ºC) 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 400ºF (200ºC) oven until golden, 25 to 30 minutes. Let cool for 5 minutes.

Nutritional Information Per each of 8 servings: about

cal 286 pro 7g total fat 16g sat. fat 7g
carb 29g dietary fibre 4g sugar 8g chol 23mg
sodium 395mg potassium 417mg

% RDI:

calcium 6 iron 14 vit A 18 vit C 20
folate 26
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