Vegetarian Strudel And Tomato Oil

Course : Vegetables
Serves: 6
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1/4 cup carrots -- julienned
1/4 cup zucchini -- julienned
1/4 cup yellow squash -- julienned
1/4 cup red onion -- julienned
1 cup butternut squash -- small dice
1/2 cup acorn squash -- small dice
1/2 cup rutabaga -- small dice
1/2 cup turnip -- small dice
1/4 cup quinoa
1 tablespoon fresh herbs--chopped fine -- (parsley,thyme, oregano, chives)
2 teaspoons worcestershire sauce
3 drops tabasco -- to taste
1 teaspoon salt and pepper
1 cup olive oil
6 sheets phyllo dough
1 cup ripe tomatoes -- chopped
2 cups olive oil -- or canola oil

Preparation / Directions:

Saute first 4 vegetables in 1 teaspoon olive oil, set aside. Toss vegetables 5,6,7,and 8 in 1 tablespoon olive oil and roast in 400 degree oven for 8 minutes. Cook quinoa and chopped herbs together and chill. Mix all vegetables, quinoa, chopped herbs, and chill. Take one sheet of phyllo dough and lay out on table, brush with melted butter and fold in half, lengthwise. Place 1/2 cup of vegetable mixture at bottom of dough, leave one inch on both sides. Fold the one inch in and brush with olive oil the length of the dough, then roll up. Repeat procedure with the rest of the dough and vegetable mix. Brush with olive oil and bake on rack in 350 degree oven for 15 minutes. Infused Tomato Oil: Place tomatoes and oil in pot and bring to a boil. Remove from heat and cool. Place oil in food blender and blend until well blended. Remove from blender and strain through sieve or cheese cloth.


Nutritional Information:

1073 Calories (kcal); 110g Total Fat; (93% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 109mg Sodium

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