Vegetable Strudel Recipe

This vegetable strudel is placed on a bed of red pepper sauce for a delicious vegetarian meal. Photo by Veronica Hill.

This vegetable strudel is placed on a bed of red pepper sauce for a delicious vegetarian meal. Photo by Veronica Hill.

Now that spring is here, many gardeners are beginning to plant their favorite vegetables in the garden. This is a terrific vegetable strudel recipe that makes use of fresh carrots, squash, peppers and herbs. Feel free to use your favorite vegetables as substitutes in this recipe; it is very forgiving. The red bell pepper coulis is a sweet and tangy sauce that perfectly compliments the vegetables and delicate pastry crust.

Vegetable Strudel with Red Pepper Coulis

Serving Size: 10

Ingredients

  • 1 cup carrots, julienned and blanched

  • 1 cup yellow squash, julienned and blanched
  • 1 cup zucchini, julienned
  • 1 cup yellow pepper, julienned
  • 1 cup red bell pepper, julienned
  • 1 cup ricotta cheese
  • 6 roasted garlic cloves
  • 1/2 teaspoon salt
  • 3 tablespoons shredded basil
  • 5 large sheets phyllo

  • 1/4 cup melted butter

  • 1/2 cup bread crumbs
  • Red Bell Pepper Coulis:
  • 3 pounds red peppers, roasted and chopped

  • 1/4 cup olive oil

  • 2 tablespoons minced shallots
  • 1 cup white wine

  • 16 ounces chicken broth
  • Salt and pepper to taste

Instructions

  1. Red Pepper Coulis: Sweat the peppers in olive oil until they are tender. Remove the peppers and puree.
  2. Reserve the oil used to sweat the peppers. Sweat the shallots in the reserved oil.
  3. Deglaze with the wine. Add the stock and reduce by half.
  4. Puree the sauce. Adjust seasoning and salt and pepper to taste. Reduce more on the stove if need- ed.
  5. Strudel: Combine all the vegetables with roasted garlic, salt and pepper to taste. Mix well and fold in basil.
  6. Stack the phyllo sheets, brushing them with melted butter and dust with bread crumbs between each layer.
  7. Spread the vegetable mixture evenly along one edge of the sheets. Roll sheets into a log.
  8. Brush the top with a little butter. With a serrated knife, score lines where you will cut the strudel after it is baked.
  9. Place seam-side down on a parchment or sprayed sheet pan and bake at 400 F about 15-20 minutes or until golden brown.
  10. Slice the strudel and place in a pool of red bell pepper coulis.

Adapted from the CIA Cookbook

http://cookingsessions.com/vegetable-strudel-recipe/