It makes me a little sad that I discovered the Proud Italian Cook blog in November, rather than in the peak vegetable season of what is spring and summer!

This was my first time working with phyllo dough – and if you know anything about this delicate pastry dough, it’s notorious for breaking and falling apart. However, it’s gracefully forgiving and unless you rip it real bad, you can’t notice a mess-up.

My favorite “part” of this strudel was the end piece (see photo at bottom of post) – it’s crunchy and delightful, highly recommended. As the cook, you deserve that piece and hey, there are three others for sharing!

This recipe is best if enjoyed within a few hours of making, otherwise the crunchiness will be a gamble. Perfect for an appetizer or holiday party.

Roasted Vegetable Strudel 

Yields 2 strudels; Adapted from Proud Italian Cook

Ingredients

• 1 package frozen phyllo dough
• 1 large eggplant, peeled and chopped into cubes
• 2 zucchini, chopped into halves
• 1 red bell pepper, seeded and sliced
• 1 small onion, chopped
• Optional: Canned artichoke hearts, drained and coarsely chopped
• 2 tablespoons olive oil
• 6 garlic cloves, chopped
• Salt and pepper
• 1 teaspoons red pepper flakes
• Parmesan-reggiano for sprinkling
• Pam

Directions

1. Defrost the phyllo dough on the kitchen counter for about 1-2 hours.
2. Preheat oven to 450 degrees. Meanwhile, arrange the eggplant, zucchini, pepper, garlic and onion on a foil-lined baking sheet and toss with oil. Roast for 15-20 minutes.
3. Once the veggies are roasted, allow them to cool for an additional 10 minutes for better handling. Turn the oven down to 400 degrees.
4. Unwrap the defrosted phyllo dough and roll it out and sandwich it between two damp cloths.
5. Using the same baking sheet, replace the foil and spray with Pam.
6. Very carefully, layer the phyllo dough (note: use only half of the sheets, you’ll need the other half for the second strudel) spraying each one with Pam and sprinkling Parmesan-reggiano cheese on every-other layer.
7. Spoon the roasted veggies onto the middle on the dough and sprinkle with red pepper flakes and salt and pepper.
8. Roll up the strudel until it forms a log. Brush the top with olive oil and sprinkle Parmesan-reggiano cheese on top.
9. Repeat steps 6 through 8 to make the second strudel.
   
10. Bake for 20-25 minutes, or until golden.
    
11. Cut with a serrated knife and serve with a marinara sauce or my favorite, Trader Joe’s Red Pepper Spread with Eggplant and Garlic.