Monday, May 18, 2009

Vegetable Filo Roll Extravaganza

I found this recipe in my Moosewood Lowfat Favorites cookbook a few months ago. I made it, but forgot to photograph it. It was so good though, I knew I'd have to make it again. This week I was able to get tons of produce from the local co-op prettycheap, so I stocked up and happened to get all of the ingredients I needed to make this.
Again, it was delicious, a great combo starch/vegetable side with some chicken sausage, meatloaf, grilled chicken breasts, or pork tenderloin.

Vegetable Filo Roll Extravaganza
from Moosewood Lowfat Favorites

1 c. diced chopped red onion
1 c. julienned carrot
1 c. thinly sliced red bell pepper
1 c. julienned zucchini
2 c. sliced mushrooms
1 tsp. minced tarragon
1 tablespoon chopped fresh basil
salt & fresh ground pepper

Seasoned Bread Crumbs:
1 cup whole wheat bread crumbs

2 cloves garlic, pressed or minced
2 tablespoons finely grated parmesan cheese

1 tablespoon olive oil
1 tablespoon butter
12 sheets phyllo dough
1 tablespoon sesame seed

In a nonstick saucepan saute the onions and carrots on medium heat for 5 minutes.
Stir in the bell peppers and squash or zucchini, and continue to cook for another minute.
Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
Add salt and pepper to taste.
Combine the seasoned bread crumb ingredients in a bowl.
Melt togerher the oil and butter on very low heat.
Prepare a baking sheet with cooking spray or a light coating of oil.
Preheat the oven to 400.
Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
Unfold the stack of filo sheets next to the baking sheet.
To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
Lightly brush the top sheet with the melted butter-oil mixture.
Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
Spread the vegetables evenly on the filo to within an inch of all four edges.
Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
Bake for 30 to 40 minutes, until golden and puffed.
Serve hot or warm.


Kelly said...

That looks amazing. I have so much filo in my freezer that this would be the perfect recipe.

Joanne said...

This looks heavenly. I would perhaps mix the chicken sausage in with some cheese and make it a main meal!

Anonymous said...

Looks delicious!, and I've heard so many good things about that cookbook!

Elyse said...

Wow, this looks incredible! Look at all of those fabulous veggies. I love phyllo--it's a relatively low cal, yummy treat to wrap around some majorly delicious veggies. I can't wait to try out this recipe.

Joelen said...

I love phyllo dough and how versatile this is - what a great way to use it!

Joi said...