Roasted Vegetable Strudel with Roasted Red Pepper Coulis

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2 portobello caps, cleaned and cut into strips

8 baby carrots, cut in half lengthwise

12 asparagus spears, trimmed at the bottom

1 zucchini, cut into 2-inch long strips

1 yellow squash, cut into 2-inch long strips

2 teaspoons olive oil

Salt and freshly ground black pepper

8 grape tomatoes, cut in half

2 cups arugula

4 sheets phyllo dough

Nonstick cooking spray

Roasted Red Pepper Coulis, recipe follows

Roasted Red Pepper Coulis:

1 tablespoon olive oil

2 cups roasted red bell pepper strips

1/2 cup thinly sliced yellow onion

1/2 cup thinly sliced leeks

1 tablespoon minced garlic

4 fresh basil leaves

1/2 teaspoon dried oregano

1 tablespoon fresh cilantro leaves

4 cups vegetable stock

Salt and pepper

1 tablespoon extra-virgin olive oil