Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  mixed fresh vegetables* -- finely chopped
  1         tablespoon  butter -- melted
  1         tablespoon  vegetable oil
  8             sheets  phyllo pastry
  1                cup  cooked rice
  1                cup  creamy goat cheese
     1/3           cup  fresh basil -- chopped

Preparation:

Microwave, steam or boil vegetables until bright in color. Rinse with cold water and drain. Stir butter with oil. Lightly brush some over 1 sheet of phyllo pastry. (Cover remaining phyllo with a damp tea towel to prevent drying out.) Fold in half lengthwise and brush top surface. Mound 1/2 cup (125 mL) vegetables at one end, slightly off centre. Top with 2 tbsp (30 mL) rice, 2 tbsp (30 mL) goat cheese, 2 tsp (10 mL) chopped fresh basil and pinches of salt and pepper. Fold as if folding a flag until it forms a triangle. (See diagram.) Brush with oil-butter mixture. Place on an ungreased baking sheet. Form 8 triangles. Bake in preheated 375F (190C) oven until browned, from 12 to 15 min. Serve hot with a steaming bowl of soup. Notes: * Good vegetable choices for this turnover include: cauliflower,carrots, onions, snowpeas, celery and broccoli You can serve these as a main dish, or cut phyllo into smaller strips, fold into triangles using the flag fold and serve as an appetizer.

Nutritional Information:

920 Calories (kcal); 35g Total Fat; (34% calories from fat); 16g Protein; 132g Carbohydrate; 31mg Cholesterol; 856mg Sodium