Autumn is here… but most days it still feels like Summer. Yet, I’m so ready with recently moving to work with some beautiful vibrant Fall colors and start turing this house into a home.Read More
The time to say farewell to the garden is quickly approaching...
This recipe is worthy of the grand finale...
Roasted Vegetable Strudel
Doesn't this look fabulous?
The recipe and images are from The Proud Italian.
Roast your vegetables ahead of time, (any combination that you like) she used2 zucchini, 1 large
eggplant, 1 large red pepper, 1 small onion, 3 garlic cloves and a half a bag of frozen artichoke
hearts. Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.
The most important thing about using phyllo is to keep it covered with a damp cloth as you go
layering it. For this recipe use 6 sheets. Spray olive oil over each sheet with an olive oil mister as
well as a sprinkling of grated romano cheese on each layer.
When you reach the 6th sheet spread your vegetables all over leaving about a 2" border all the
way around. Scatter your favorite cheese combination on top of the veggies, suggestions are
fresh mozzarella, grated fontina, asiago and romano. Fold up the border ends over the vegetables
then carefully roll up starting up on the longer side until it becomes into a log.
Spray olive oil on top of the log along with grated cheese and black pepper and bake for around
20 minutes at 400F until golden.
We are loving this beautiful Autumn weather...
Setting the table tonight will be simple...and we've already lit the fire...
It's your turn. Let's talk!
Images via The Proud Italian, The Pink Couch, Martha Stewart