Vegetable Filo Roll Extravaganza
- Preparation time: 45 minutes
- Baking time: 30 to 40 minutes
Filling
- 1 cup chopped onions
- 1 cup peeled and julienned carrots
- 1 cup thinly slices red bell peppers
- 1-cup julienned yellow squash or zucchini
- 2 cups sliced mushrooms (about 2 ounces)
- ¼ teaspoon dried tarragon
- 1 tablespoon chopped fresh basil (1 teaspoon dried)
- Salt and ground black pepper to taste
Seasoned Bread Crumbs
- 1-cup whole wheat bread crumbs
- 2 garlic cloves, pressed or minced
- 2 tablespoons finely grated Parmesan cheese
- Filo
- 1-tablespoon olive oil
- 1-tablespoon butter
- 12 sheets of filo dough (1/3 packages)
- 1-tablespoon fennel, poppy or sesame seeds
In a covered nonstick saucepan prepared wit cooking spray or 2 teaspoons of oil, sauté the onions on medium heat for 5 minutes. Add carrots, cover and cook for 5 minutes, stirring occasionally. Stir in bell peppers and squash or zucchini (these three vegetables roasted give more flavor) 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. Drain the vegetables and add salt and pepper to taste.
Combine the seasoned breadcrumb ingredients in a bowl. Melt together the oil and butter on a very low heat. Prepare a baking sheet with cooking spray or a light coating of oil
- Preheat oven to 350.
Place 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 (don’t worry Kate – just throw away the ones that break and use another – if in the middle just put oil and let break). Unfold stack of filo sheets next to the baking sheet. (I actually put a slightly damp dishtowel over the sheets to keep them moist)
To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion lift all three together and lay the stack, unwrinkled (sure!!!), on the baking sheet. Lightly brush the top sheet with the melted butter-oil mixture. Sprinkle about 1/3 of the seasoned breadcrumbs over the filo sheet. Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and breadcrumbs are completely used. (Kate – the only sheets that need to be totally whole are the first three as they form the outside wrapping)
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 jellyroll, 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 (don’t remember if I did this – poppy would be my choice unless you wanted the taste of fennel). Bake for 30 to 40 minutes until golden brown and puffed. Serve hot or warm. Slice roll diagonally to show off layers.
- Serves 6
(Moosewood Restaurant Low-Fat Favorites)