Roasted Vegetable and Goat Cheese Strudel
(Serves 6)Ingredients
| ½ pc | Green zucchini, small, cut into quarters, lengthwise |
| ½ pc | Japanese eggplant, small, cut into quarters lengthwise |
| 1 pc | Portobello mushroom cap, large, cut into 1” strips |
| ½ pc | Red pepper, cleaned and cut into 6 strips |
| ½ pc | Yellow pepper, cleaned and cut into 6 strips |
| 1 pc | Yellow onion, medium, peeled and cut into wedges |
| 5 ml (1 tsp) | Seasoning salt (see recipe) |
| 30 ml (2 tbsp) | Louianna Estates Olive Oil |
| 180 g (6 oz) | Goat cheese at room temperature |
| 8 cloves | Roasted garlic (see recipe) |
| 30 ml (2 tbsp) | Chopped fresh herbs (rosemary, thyme, basil, dill, etc.) |
| 30 ml (2 tbsp) | Parsley, fresh, chopped |
| Pinch | Salt and freshly cracked black pepper |
| 7-10 sheets | Phyllo dough |
| 125 ml (½ cup) | Gay Lea butter, melted |
Method
- Preheat a toaster oven to 190ºC (375ºF).
- Combine all cut vegetables in a large bowl. Season with seasoning salt and drizzle with olive oil. Toss to distribute seasoning. Place vegetables on the toaster oven tray in a single layer and roast in toaster oven until vegetables are golden brown, about 15-20 minutes. This process may have to be repeated twice. Remove and cool.
- In a large mixing bowl, combine goat cheese, roasted garlic, all fresh chopped herbs, salt and freshly cracked pepper. Using a hand mixer, mix cheese mixture until smooth and all herbs are well distributed.
- Combine roasted vegetables and goat cheese. Carefully mix to distribute the cheese.
- Place a sheet of phyllo dough on a clean working surface. Brush the sheet with melted butter. Place another sheet of dough over and brush it with butter again. Repeat the process with the remaining phyllo sheets.
- Place the cheese with vegetables lengthwise down one side of the buttered phyllo sheets. Tightly roll the vegetables into a roll, tucking in the ends as you roll. Brush the strudel with melted butter and place strudel on the toaster oven tray and bake at 190ºC (375ºF) until golden brown, about 30-40 minutes.
- Cut strudel into 6 pieces. Put a dollop of roasted red pepper sauce (see recipe) on a serving plate, place piece of strudel on top and drizzle with herb oil (see recipe).
- Use your favourite vegetables.
- Let strudel cool for a few minutes before slicing.
- Cook strudel in advance, cool, portion and re-heat for later service.
- Roast vegetables in two batches, first batch for eggplant and zucchini strips, and second batch for the peppers.
- Cutting the vegetables lengthwise makes them easier to place into the phyllo, then easier to cut after the strudel is baked.
- Jackson Triggs Dry Riesling
- Inniskillin Pinot Grigio
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