Tuesday, March 4, 2014

Roasted Vegetable Strudel

Recipe from Canadian Living Magazine.

I was complaining to my sister-in-law the other day that I don't really find cooking enjoyable anymore. Maybe that happens when you're over-tired and lucky if you have your hands free for ten minutes at a time. Cooking has turned into a chore that I must strategically plan into my day if we don't want to eat frozen pizza for dinner again. Yesterday however, I decided to make a yummy dinner and to enjoy myself while doing it. It still took some strategic planning and pretty much took me all day to make, but in the end I was quite happy with myself and the final result.

There is something about roasted vegetables that is so delicious! The flavours in this strudel balance each other out perfectly without any being too overpowering. We had this for dinner, but it would be nice for an appetizer too.

What you'll need
2 sweet onions, thinly sliced
3 tbsp olive oil
1/4 tsp salt
4 vine-ripened tomatoes or Roma tomatoes, cut in 1 cm (1/2-inch) thick slices
1/2 tsp pepper
1 head garlic
1 tbsp balsamic vinegar
2 tsp Dijon mustard
1 eggplant, cut in 2 cm (3/4-inch) cubes
2 zucchini, cut lengthwise in 1 cm (1/2-inch) thick slices
1/4 cup butter
1 tbsp chopped fresh thyme
8 sheets phyllo pastry
1 pkg (140 g) goat cheese

How to
1.  Toss together onions, 1 tsp of the oil and pinch of the salt; spread on parchment paper-lined baking sheet. Arrange tomatoes on separate parchment-lined baking sheet; brush with 1 tsp of the remaining oil. Sprinkle with pinch of the remaining salt and 1/4 tsp of the pepper.

2.  Slice off top third of the garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the remaining oil; wrap to form package.

3.  Bake onions on bottom rack of 400F oven, stirring occasionally, until deep golden, 50-55 minutes.

4.  Meanwhile, bake tomatoes and garlic on top rack until tomatoes are shrivelled and centres are dry, and garlic is tender, about 40 minutes.

5.  Scrape onions into bowl; stir in vinegar and mustard. Squeeze garlic cloves into separate bowl. Set onions, garlic and tomatoes aside separately.

6.  Toss eggplant with 1 tbsp of the remaining oil and remaining salt. Arrange on parchment-lined baking sheet. Arrange zucchini on separate parchment-lined baking sheet; brush with remaining oil. Bake on top and bottom racks in oven, stirring each once, until vegetables are tender and eggplant is golden, about 40 minutes.

7.  In small saucepan, melt butter with thyme. Place 1 sheet of the phyllo on work surface with long edge facing you, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter mixture. Top with remaining phyllo, brushing each sheet lightly with some of the butter mixture. 

8.  Leaving 5 cm (2-inch) border at each short edge and starting 2.5 cm (1-inch) from the closest long side, spoon eggplant in 12 cm (5-inch) wide strip over phyllo. Top with zucchini, onions, tomatoes, then garlic. Crumble goat cheese over top; sprinkle with remaining pepper. 

9.  Fold in short sides; roll up tightly. Place, seam side down, on parchment paper-lined baking sheet; brush with remaining butter. Bake in 400F oven until golden, 25-30 minutes. Let cool for 5 minutes.

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