Roasted Vegetable Strudel | Canadian Living

Name: Roasted Vegetable Strudel | Canadian Living
Ingredients: 2 sweet onions thinly sliced; 3 tablespoons olive oil; 1/2 teaspoon salt; 4 vine ripened tomatoes (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices; 4 Roma tomatoes (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices; 1/2 teaspoon pepper; 1 head garlic; 1 tablespoon balsamic vinegar; 2 teaspoons Dijon mustard; 1 eggplant cut in 3/4-inch cubes; 2 zucchinis cut lengthwise in 1/2-inch thick slices; 1/4 cup butter; 1 teaspoon chopped fresh thyme; 8 sheets phyllo pastry; 1 pkg (140 g) goat cheese; Fibre 4 g; Sodium 395 mg; Sugars 8 g; Protein 7 g; Calories 286.0; Total fat 16 g; Potassium 417 mg; Cholesterol 23 mg; Saturated fat 7 g; Total carbohydrate 29 g; Iron 14.0; Folate 26.0; Calcium 6.0; Vitamin A 18.0; Vitamin C 20.0

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Flaky phyllo pastry is the perfect envelope to contain these tender roasted vegetables. Feel free to change up the vegetables – red peppers, artichoke hearts and asparagus are other delicious...

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Ingredients

2 sweet onions thinly sliced
3 tablespoons olive oil
1/2 teaspoon salt
4 vine ripened tomatoes (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices
4 Roma tomatoes (about 12 oz/340 g), cut in 1/2-inch (1 cm) thick slices
1/2 teaspoon pepper
1 head garlic
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 eggplant cut in 3/4-inch cubes
2 zucchinis cut lengthwise in 1/2-inch thick slices
1/4 cup butter
1 teaspoon chopped fresh thyme
8 sheets phyllo pastry
1 pkg (140 g) goat cheese
Fibre 4 g
Sodium 395 mg
Sugars 8 g
Protein 7 g
Calories 286.0
Total fat 16 g
Potassium 417 mg
Cholesterol 23 mg
Saturated fat 7 g
Total carbohydrate 29 g
Iron 14.0
Folate 26.0
Calcium 6.0
Vitamin A 18.0
Vitamin C 20.0