Friday, January 30, 2009

Roasted Vegetable Strudel (Carla)

with bocconcini cheese (I used mozzarella), olives and fresh thyme

1 red onion 1/2 inch dice
8 garlic cloves, halved
2 red peppers 1/2 inch dice
2 Japanese eggplant (or 1 regular one), 1/4 inch thick slices (quartered as well if you are using the big eggplant)
1 medium zucchini, 1/2 inch thick half moon slices
2 tbsp olive oil
1/2 tsp salt
1/4 tsp cracked pepper
1.5 tbsp minced fresh thyme
1/4 cup kalamata olives pitted and chopped
2 balls bocconcini cheese, diced (I had no idea what this was, but I saw on the internet that mozza could be a substitution, and I used about 3/4 or 1 cup diced mozza)
1/2 cup pine nuts, ground
1 package phyllo pastry
2 tbsp melted butter
2 tbsp olive oil

Preheat oven to 400F. In a large bowl, toss together the prepared vegetables with olive oil, salt, pepper and half the thyme. Spreadthe vegetables out on a baking pan and roast for 15 minutes or so. THe eggplant should be soft. Let the veggies cool slightly and toss with the remaining thyme, olives and cheese. Season with more salt and pepper to taste. Reduce oven temp to 350.

Combine butter and olive oil. Take a sheet of phyllo and brush lightly with the oil mixture with a pastry brush, then dust with ground pine nuts. Add another layer of phyllo, brush with oil and pine nuts, continue until you have 5 sheets of phyllo.

Spoon about a cup of vegetable mix onto the centre of the phyllo stack, about 3 inches away fromt he edge closest to you. Spread the vegetables out to form a 4" long x 2" wide band. Fold the lower pastry edge up and over the vegetables. Fold in both sides and roll the pastry up to form a log. Place seam side down on a baking sheet. Repeat. Makes about 4 strudels. Brush them with butter, and bake at 350F until golden (about 20 minutes). Serve piping hot.

These can be prepared a day in advance and refrigerated. Just leave off the final baking step. To prepare them... Remove them from the fridge about 30 minutes before baking.

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