ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
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.
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Vivian ngozi Daniel
[email protected]This is a great recipe for a healthy and delicious meal.
Lauren Van Schalkwyk
[email protected]I'm definitely going to try this recipe again with different types of vegetables.
Karuhanga Narcensio
[email protected]This dish is perfect for a vegetarian potluck.
Iona Bain
[email protected]I added some chopped walnuts to the roasted vegetables for a little extra crunch.
Blen Yirgalem
[email protected]I only had frozen vegetables on hand, but they worked just fine in this recipe.
Anjum Farooq
[email protected]I'm allergic to red peppers, so I used a different type of pepper in the coulis. It turned out great!
Rhonda Marhulik
[email protected]This recipe was way too complicated for me. I ended up giving up and ordering pizza.
minoua francois
[email protected]I followed the recipe exactly, but my strudel turned out dry and overcooked. I'm not sure what went wrong.
Okeyche Copeland
[email protected]This dish was a bit bland for my taste. I think I would have liked it better with some more herbs or spices.
Eduardo Lomas
[email protected]I'm not a big fan of roasted vegetables, but this dish was surprisingly good. The roasted red pepper coulis really made the dish.
Mehar sabir Ali
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
David Ochoa
[email protected]I made this for a potluck and it was a big success! Everyone loved it.
Kasun Ranjth
[email protected]This was a great recipe! The vegetables were roasted to perfection and the roasted red pepper coulis was delicious.
Mule Chancho
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Patricia Manning
[email protected]This dish was a bit more time-consuming than I expected, but it was definitely worth it. The roasted vegetables were amazing and the roasted red pepper coulis was to die for. I will definitely be making this again, but maybe not on a weeknight.
Zara Farooq
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the combination of roasted vegetables and the roasted red pepper coulis. It was also very easy to make, which is always a bonus.
Nancy Machila
[email protected]This was a delicious and easy-to-make dish! The roasted vegetables were perfectly tender and flavorful, and the roasted red pepper coulis was the perfect complement. I will definitely be making this again!