• 120minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, E, P
MineralsNatrium, Silicon, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 portobello caps, cleaned and cut into strips

  2. 8 baby carrots , cut in half lengthwise

  3. 12 asparagus spears, trimmed at the bottom

  4. 1 zucchini , cut into 2-inch long strips

  5. 1 yellow squash , cut into 2-inch long strips

  6. 2 teaspoons olive oil Salt and freshly ground black pepper

  7. 8 grape tomatoes , cut in half

  8. 2 cups arugula

  9. 4 sheets phyllo dough Nonstick cooking spray Roasted Red Pepper Coulis, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. Raise oven temperature to 425 degrees F.

  4. 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.


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