Roasted Vegetable Strudel with Roasted Red Pepper Coulis

Total Time:
2 hr
Prep:
30 min
Inactive:
30 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 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
Directions

Preheat oven to 400 degrees F.

In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.

Raise oven temperature to 425 degrees F.

Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.

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

Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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