Sunday, August 8, 2010


This is another amazing recipe that tastes great and looks incredible. It is easy to put together. Vegetables never tasted so good.

1 onion (I use sweet onions) halved and thinly sliced
1 medium red or yellow pepper, cut into strips (I used a small red & yellow pepper)
12 asparagus spears, tough ends trimmed
1 small zucchini, cut into strips
8 oz white mushrooms, cleaned and chopped
2 carrots, cut into strips
3 tbsp olive oil
Salt and Pepper
3 ripe plum tomatoes, halved lengthwise and cut into strips
2 cups fresh spinach leaves coarsely chopped
1 tsp thyme
15 oz can white beans, drained, rinsed and mashed
6 sheets frozen phyllo dough, thawed
1/4 cup earth balance margarine
Preheat the oven to 400 degrees, In a large bowl, combine the onion, peeper, asparagus, zucchini, mushrooms, carrots and olive oil, tossing to coast. Sprinkle the veggies with salt and pepper to tasted, then transfer to a 9 X 13 inch baking pan and roast until tender, about 30 minutes.
Transfer the roasted vegetables to a large bowl. Add the tomatoes, spinach leaves, and thyme, and stir to mix well.
Blot off any moisture from the beans and add them to the veggies. Mix well and set aside to cool, draining off any liquid that may remain in the vegetables.
When the veggies are cool, place 1 sheet of phyllo dough on a flat work surface. Brush with some of the melted margarine. Top with a second piece of phyllo and brush with melted margarine. repeat with the remaining phyllo sheets and melted margarine. Spoon the veggie mixture lengthwise down the centre of the phyllo, spreading it to within 1 inch of the edge. Fold in the short edges about 1 inch, then tuck in the sides and roll up. Place the roll, seam side down, on a large baking sheet. Brush the strudel with the remaining melted margarine. Bake until golden brown, about 20 minutes. Let stand for 5 minutes before slicing.

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