Vegetable Strudel
Author: Food Musings
Recipe type: Main
Cuisine: Mediteranean
Prep time:
Cook time:
Total time:
Serves: 10
- 2 garlic cloves, minced
- 1 onion, diced
- 1 yellow pepper, diced
- 1 tomato, diced
- 1 big handful of mushrooms, quartered
- 1 t canola oil
- 1 t salt
- ½ t pepper
- 1 T fresh rosemary, needles pulled from stem
- 2 c cooked barley
- 1 c feta cheese, crumbled
- 1 pkg. phyllo sheets
- 3 T canola oil
- ½ c breadcrumbs
- Roast all veggies in a preheated oven 400 degree oven for 30 minutes, turning once during roasting.
- Place veggies in a large bowl and add cooked barley and crumbled feta.
- Add salt & pepper, taste and adjust if necessary.
- Keep phyllo wrapped in the plastic while working with it or cover with a damp tea towel.
- Count out sheets and use half the number for half of the veggie mixture.
- Place a sheet of phyllo on a clean counter, brush with oil and sprinkle with bread crumbs.
- Repeat using half the total number of sheets.
- Place half the filling along the edge of the stack.
- Roll up lengthwise, transfer to a baking sheet that has been sprayed with canola oil.
- Repeat with second strudel.
- Slash top layers of phyllo on a diagonal in serving sized pieces and brush with any remaining oil.
- Bake in a preheated oven of 400 degrees for 45 minutes until well browned and crisp.
Recipe by Food Musings at http://foodmusings.ca/recipes/entrees/vegetable-strudel/
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