Roasted Vegetable Strudel Recipe

Roasted Vegetable Strudel Recipe

Ingredients

Makes 4 to 6 servings

• 1 medium red onion, halved and thinly sliced
• 1 medium red or yellow bell pepper, cut into 1/2-inch strips
• 12 asparagus spears, tough ends trimmed
• 1 small zucchini, cut into 3-inch-long strips
• 8 ounces white mushrooms, lightly rinsed, patted dry and chopped
• 2 medium carrots, cut into 1/4-inch slices
• 3 tablespoons olive oil
• salt and freshly ground black pepper
• 3 ripe plum tomatoes, halved lengthwise and cut into strips
• 2 cups fresh spinach leaves, stemmed and coarsely chopped
• 1 teaspoon dried thyme
• 1 1/2 cups cooked or 1 can white beans, drained, rinsed and mashed
• 6 sheets frozen phyllo dough, thawed*
• 1/4 cup vegan margarine, melted

Method

1. Preheat the oven to 400°F
2. In a large bowl, combine the onion, bell pepper, asparagus, zucchini, mushrooms, carrots and olive oil, tossing to coat
3. Sprinkle the vegetables with salt and black pepper to taste, then transfer to a 9 x 13-inch baking pan and roast until tender, about 30 minutes
4. Transfer the roasted vegetables to a large bowl
5. Add the tomatoes, spinach leaves and thyme and stir to mix well
6. Blot off any moisture from the beans and add them to the vegetables
7. Mix well and set aside to cool, draining off any liquid that may remain in the vegetables
8. When the vegetables are completely cool, place 1 sheet of phyllo dough on a flat work surface
9. Brush with some of the melted margarine
10. Top with a second piece of phyllo and brush with melted margarine
11. Repeat with the remaining phyllo sheets and melted margarine
12. Spoon the vegetable mixture lengthwise down the center of the phyllo, spreading it to within 1 inch of the edge
13. Fold in the short edges about 1 inch, then tuck in the sides and roll up
14. Place the roll, seam side down, on a large baking sheet
15. Brush the strudel with the remaining melted margarine
16. Bake until golden brown, about 20 minutes
17. Let stand for 5 minutes before slicing

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