Roasted Vegetable Strudel Food

ROASTED VEGGIE STRUDEL

Steps:

• Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

ROASTED VEGETABLE STRUDEL: 2 WAYS

Steps:

• Preheat the oven to 450 °F, 230 °C.
• Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
• To prepare the red sauce:In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.
• To prepare the white sauce:In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
• In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).
• To form the strudel:
• Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
• Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
• Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
• Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.
• Reduce the oven's temperature to 350°F, 180 °C.
• Bake until golden all around. About 30-35 minutes.
• Allow to cool about 15 minutes and serve.

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
• Raise oven temperature to 425 degrees F.
• Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

VEGGIE STRUDEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
• Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
• Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

VEGETABLE STRUDEL

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and serve.