Roast Vegetable Strudle

I think I died and went to heaven the night I discovered this recipe. It combined everything I love in a meal which is basically a huge mass of roasted vegetables in some form of pastry! And it was so easy to make.

Now you can use whatever vegetables you have on hand, I used what I put into the recipe. But anything like squash can go in, asparagus even. Think big!

Remember when using filo, to work fast and to be vigilant in spraying in between the sheets and please keep it covered when not in use – this sucker loves to dry out!

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Roast up whatever vegetables you have on hand. I like to use:
2 medium Zucchinis
1 large Eggplant
1 Red Capsicum
1 jar of Artichokes
1 Onion
3 Garlic Cloves

Using Filo pastry lightly spray in between 6 sheets. Place all the scrummy yummy roasted veggies on top of the filo, and sprinkle with some cheese of your desire. I use Light Feta and if I’m feeling adventurous Ill use Low Fat Ricotta too. Sprinkle with S&P if your that was inclined.

Fold in the sides then roll up the filo into a log shape. Sprinkle top of your strudel with some Parmesan and bake @ 180 fan forced for until nice and golden and tender.

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Categories: Dinner, Recipes, Vegetarian

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