Vegetable Strudel

It's been a while since this veggie doc posted anything about veggies lately.  I've been in sort of a rut with cooking.  Veggie are expensive in the winter, I'm definitely craving heavy comfort foods, and my time has been limited.  Then of course I celebrated Valentine's Day this weekend with Ryan, and that involved exchanging candy, homemade nutella, and blondies, among a few other pretty things:

So for the sake of our health and the sugar overload we endured, I decided a veggie heavy recipe was in order this weekend.

Vegetable Strudel

you'll need:

• 1 box of phyllo dough sheets
• 1 large eggplant
• 2 zucchini
• 1 red bell pepper
• 1 yellow onion
• 1 can artichoke hearts, drained
• 4 cloves of garlic, chopped
• salt
• pepper
• olive oil
• Parmesan cheese

First, read your box of phyllo dough to plan on taking it out a few hours before you start cooking.  If you don't, you'll end up slightly frustrated and on the verge of tears as you attempt to defrost it in the microwave but end up with sheets that stick together in some spots, forcing you to piece together sheets as you go with the scraps you can save while your boyfriend stands along side of you trying to keep you from actually crying over something as silly as dinner.... he's really a saint sometimes.  

Preheat oven to 425 degrees F. 

Chop all of your veggies into a small dice.  Put in large bowl, drizzle with olive oil, mix, and spread on a large (or 2 small) baking sheets.

Roast for about 20 minutes until veggies are starting to soften.  

When your phyllo has reached room temp and veggies are done roasting, you can begin prepping.  You'll need 6 sheets per strudel.  

As you are working, keep unused phyllo dough covered with damp rag or paper towel.

Lay one sheet down and brush or spray with a little bit of olive oil.  Sprinkle some parmesan on top.  Then add next layer of phyllo.  Repeat the olive oil/parmesan with each layer until you have used 6 layers of phyllo.

Spoon some of the vegetable mix into the center of your phyllo stack, leaving about 1-2 inches border around the edges.  

Fold the short edges up on each end and dab with some olive oil at the edges to help it stay put. 

Then begin rolling your strudel together from the longer side.

Place seam side down in a baking dish.  Repeat to make a second veggie strudel.  Brush top with olive oil and sprinkle with salt and pepper.

Bake for 20 minutes, then let cool for 5.

Cut into pieces and serve with tomato sauce for dipping.

I made this a few months ago as an appetizer for a party and it was gobbled up in minutes.  I've been waiting to have the time to make it again.  It was great for dinner and we ate the second strudel for lunch the next day.  Ryan said he loved the flavor and the crunchiness on top from the salt and pepper.

Stay tuned for a dish made with winter vegetables later in the week!