Roasted Vegetable Strudel and A Farewell to the Garden

I can’t believe how brave I’m getting with phyllo dough, I used to be so afraid to use it, but after my last post I realized just how forgiving it really is. It’s so easy to patch it up if you make a mistake and you’d never even see your blooper after it’s all baked up.

In my last post I made a “pie so this time I decided to make a “strudel”, a roasted vegetable strudel. It was amazingly easy to make and it tasted phenomenal!

Roast your vegetables ahead of time, I used 2 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 I can say about using phyllo is to keep it covered with a damp cloth as you go layering it. For this recipe I used 6 sheets, I did not drench them in melted butter either, instead I sprayed olive oil over each sheet with my 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, I used 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.

I sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400F until golden.

Let it cool down a little before you slice into it. This was so good I can’t wait to make it again! You can really choose any veggies you like as well as cheese. I served a little dipping sauce made of leftover marinara and roasted red peppers that I swirled in my food processor! What a great combination!

Yesterday I went out and grabbed everything that was left in my garden, the last of my tomatoes and the rest of the kale, the weather is definitly changing here dipping down to the 40’s at night.

I gathered all my beloved basil and picked the very best leaves for my pesto, I will miss you!

Buon Appetito!

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Comments

  1. Strudel looks great, of course.

    But, for late-season basil, those leaves are beautiful!

  2. Very good that you are brave..then we get this excellent things like thsi Strudel:)
    I am this weekend starting sowing in my garden..spring is definitely here;)

  3. Marie, that looks beautiful and delicious!

  4. This looks so delicious and warm,awesome comfort food,and with as chilly as it is,this is on my short list of things to make for the weekend,maybe with a nice mug of homemade tomato basil soup.Thanks for sharing,have a wonderful weekend

    • Whoa this recipe came out fantastic! I really enjoyed making it. Found it pretty easy to duplicate in the kitchen, and my family loved it. Thank you! Keep up the great work!

  5. Oh wow Marie – there seems to be no end to your creativity with strudel and otherwise. I love this idea for using up all the veggies in the garden and will be stealing it for sure. I hate pulling out the remaining swiss chard and kale though. I think it will hold up for another week or so here. Wish I still had decent basil. Mine looks pathetic next to yours.

  6. A wonderful savory dish!!Yum.

  7. Beautiful idea! I shared this post on my Facebook wall.

  8. That looks wonderfully delicious!!

  9. I need to finally use the phyllo in my freezer. I guess I’ve been scared to try. Lovely strudel!
    Oh, how sad I will feel, when I cut the last of my basil. I so love it, too.

  10. Marie, you always have the best recipes. I want to make each one.

  11. Looks delicious!
    Amazing photos!

  12. Great tip re: the olive oil vs. butter on the dough – thanks!!

  13. It’s a bitter-sweet time of year, but this lovely strudel looks like fine consolation!

  14. I will miss the fresh basil as well, but pesto woll bring back the memories of summer. Your roasted vegetable strudel would be nice to have in the freezer too when we need a reminder.

  15. Gorgeous strudel! I’ve also use olive oil spray and parm in between my phyllo layers, it makes it so easy!

  16. Love that you misted with olive oil rather than butter! Bravo!!! Sounds so delicious and what a wonderful appetizer it would be. It is sad to see the garden go, but I do love fall. xo,

  17. As much as I love fall, you saying good-bye to your garden made me a bit sad. But what a great way to go out!
    Phyllo is forgiving, and you are right, even a few rips get hidden in the baking process.

  18. I will also miss all the fresh herbs, peppers, tomatoes and eggplants from my garden. I roasted the last bunch this weekend. I put them on a pizza, but if I has seen this post I would have tried making a strudel with them! :)

  19. This is a fabulous idea and the best part of it is you can personalize it to your tastes. I never touch the “dreaded Z,” but would love to add some mushrooms, corn, spinach. And what a great way to use up the last of the herb garden. Thanks for being so intrepid with the filo, Claudia.

  20. Your strudel looks delicious – my garden is in the final stages and about time to gather things up.

  21. I juts found “heaven”!

    Your blog is amazing! I love Italian food and I know I’ll be trying your recipes.

    Bravo!!!

    xo

    Luciane at HomeBunch.com

  22. che sembra delizioso! e’ cosi bello vedere una cucina buonissima italiana-americana senza lasciare la mia casa.

  23. Marie, don’t tell anyone this, but I’m afraid to try working with phyllo. And that’s a shame because your strudel is gorgeous.

  24. This looks amazing. I love your blog and can’t wait to try this too!!

  25. You have reminded me to get my last basil leaves together so I can have some pesto in the freezer for the winter. I already have some fresh-tomato marinara in there. Need to make more of that too!

    Your strudel is just beautiful. Great idea and would make a great meal as well as an appetizer.

  26. Hi Marie – what a beautiful dish! I like the idea of misting with olive oil instead of butter.
    LL

  27. Marie, I am going to follow in your footsteps; we have all the veggies from the garden, and all I need is the phyllo dough. It looks wonderful and since I just made a marinara sauce from about 30 lbs of tomatoes, it was meant to be. ;)

  28. I have so many of your recipes bookmarked, Marie, that I will have to live to 150 to make a dent in the stack. I’m moving this strudel to the front of the line.

  29. This course is so colourful, and looks very tasty!

    Greetings from Chile

  30. A clever way to prepare vegetables. Can’t wait to give it a try.

  31. This is a great way to use up the garden veggies, Marie. I will have to borrow it. And I am definitely going to freeze some kale, too. It will be a welcome treat come winter.

  32. I just discovered this strudel and your blog. It’s 11am in the UK and I can’t wait for supper time!

  33. Yes, this is definitely bookmarked! I love playing with phyllo.(And I’m heading to my garden today to take the rest, the last.)

  34. Wonderful recipe and I am looking forward to trying it.

  35. I came home to more vegetables. We had an early frost and now it is summer – I can make this! (And say farewell to the garden later!) Making a vegetable strudel is the sweetest good-bye – or rather – “until next time.”

  36. Oh, my! I just wandered in from StoneGate’s blog, and will have to tarry for awhile on your blog. This looks absolutely delicious and, since I used phyllo last night, I have some and will make this asap.
    I used the phyllo with salmon filets. Salmon, salt, pepper, a little olive oil, and a thin spread of coarse grain mustard, wrapped in phyllo.

  37. This turned out wonderfully when I made it last night except the amount of veggies was enough for about 3 strudels! Oh well, lots of Phyllo left over anyhow.

    Thanks!

  38. Anonymous says:

    My brother found your recipe and we made it last week. WOW!!! It was simply amazing! We subbed some veggies and made our own marinara, but it was amazing! Keep providing these recipes.

  39. This looks so good I am making it tonight! Thanks for sharing. Cheers!

  40. I made this tonight and veganized it by using Daiya non-dairy mozzarella.I also added mushrooms. It was literally one of the best meals I have ever had. Such simple ingredients with such amazing flavor.

  41. I made this for my family this evening. It was my first time using filo dough, but it worked well. I substituded mushrooms for artichoke hearthsw only because I forgot to buy them. It was amazingly delicious. My husband told my sons (2 & 4yrs) that it was pizza. The red pepper sauce was icing on the cake!

  42. I made this last night and it turned out great! I added some crushed red pepper, paprika and oregano and used feta and parmesan cheese. This recipe was surprisingly simple to make. Thanks!

  43. Happy Anniversary! Thank you for this gorgeous blog! I particularly love it because my mom is not Italian and my entire Italian family moved far away so I haven’t had their culinary influence. I am learning so much about Italian cooking through you. Thanks for that!

    Denise @ Couponing 4 a Difference

  44. Anonymous says:

    Don’t hold it against me – I’m not Italian but love an Italian and love to cook Italian! I am so happy that I finally found your website and so is my honey. He has loved everything that I have tried from your pages! Thank you, thank you!

  45. I love this! I posted a version of this to my blog, crediting you – thank you for the inspiration!
    http://fancyfork.wordpress.com/2012/11/27/roasted-vegetable-strudel

  46. I would like to make it:O) Thank you!

  47. Found this recipe by link-hopping. Glad I did. This looks great and will get some use when the garden starts producing this summer. Thanks!

  48. just wanted to tell you how much my family and I have enjoyed this recipe…its easy to make, easy on the eyes, healthy, and delicious! thanks…

  49. Hi Marie! I’m so intrigued by this recipe! I don’t work with phyllo dough much at all….so I just wanted to clarify your steps… for in between each sheet, could you use cooking spray or spray butter? (I don’t have an olive oil mister) And so, you fold up the 1/2 inch empty border over the veggies and just roll it up? everything is tucked inside right? sorry to sound so lame, but I’d like to make this and I want it to turn out right! lol
    Thanks for sharing such a great recipe! Can’t wait to get cooking!

    • Staci, Do not use spray butter or cooking spray! You can buy a can of olive oil spray or just brush real olive oil on with a pastry brush, that will will work. the border should be about 2 inches all around and no you don’t sound lame! Have fun and enjoy!

Trackbacks

  1. […] dinner: Vegetable strudel based on this recipe: […]

  2. […] Roasted Vegetable Strudel from Proud Italian Cook […]

  3. […] 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 […]

  4. […] Original Recipe: http://www.prouditaliancook.com/2011/09/roasted-vegetable-strudel-and-farewell.html […]

  5. […] Roasted Vegetable Strudel adapted from Proud Italian Cook […]

  6. […] Wednesday: Roasted Vegetable Strudel […]

  7. […] Roasted Vegetable Strudel by Proud Italian […]

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