Vegetarian Herb Strudel

Name: Vegetarian Herb Strudel
Total time: 75 min
Ingredients: 1 Tbsp. olive oil; 1 medium onion, peeled and chopped; 2 cloves garlic, peeled and minced; 1⁄2 cup shredded carrots; 1 medium green bell pepper, seeded and chopped; 1 cup shredded green cabbage; 1⁄2 cup chopped yellow summer squash; 1⁄2 tsp. salt; 1⁄8 tsp. ground black pepper; 1 tsp. dried thyme leaves; 2 Tbsp. chopped flat-leaf parsley; 6 sheets (15 by 9 inches) frozen phyllo dough, thawed; 3 Tbsp. butter, melted

Shop Ingredients

For a vegan version of this strudel, brush the layers of phyllo dough with some canola oil instead of melted butter.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4

Ingredients

1 Tbsp. olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1⁄2 cup shredded carrots
1 medium green bell pepper, seeded and chopped
1 cup shredded green cabbage
1⁄2 cup chopped yellow summer squash
1⁄2 tsp. salt
1⁄8 tsp. ground black pepper
1 tsp. dried thyme leaves
2 Tbsp. chopped flat-leaf parsley
6 sheets (15 by 9 inches) frozen phyllo dough, thawed
3 Tbsp. butter, melted

Directions

Step 1
Preheat oven to 375°F. In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir 4 minutes.
Step 2
Add carrot, green bell pepper, cabbage, and squash; cook and stir 4 minutes. Add salt, pepper, and thyme; cook and stir until vegetables are tender, about 4 to 7 minutes longer. Remove from heat and add parsley; mix well. Let cool 15 minutes.
Step 3
Lay a sheet of phyllo dough on work surface; brush with butter. Repeat layers, brushing all but the top layer with butter. Arrange vegetables on long side, leaving about a 1 inch border on all sides.
Step 4
Roll up dough, enclosing vegetables. Place on cookie sheet and brush with remaining butter. Bake for 20 to 30 minutes until crisp and golden brown. Cut into 4 pieces to serve.