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

www.canadianliving.com

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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.

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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