Sunday Supper...Roasted Vegetable Strudel

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.


So delicious...

We are loving this beautiful Autumn weather...

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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