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    You are in: Home / Recipes / Summer Vegetable Strudel Recipe
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    Summer Vegetable Strudel

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Terese's Note:

    Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 200 degrees C.
    2. 2
      Heat oil in a large heavy based frying pan.
    3. 3
      Add onion and cook until soft.
    4. 4
      Add eggplant and cook over high heat until browned.
    5. 5
      Add zucchini, capsicum and garlic and cook until soft.
    6. 6
      Add tomatoes, tomato paste and oregano.
    7. 7
      Season well and reduce until thick.
    8. 8
      Stir through parsley.
    9. 9
      While vegetables are cooking, unwrap filo.
    10. 10
      Spray each sheet with olive oil spray and layer upon each other.
    11. 11
      Work quickly to ensure pastry doesn't dry out.
    12. 12
      Spoon mixture along the side of the pastry.
    13. 13
      Sprinkle over fetta.
    14. 14
      Roll pastry tightly.
    15. 15
      Place on greased baking sheet seam side down.
    16. 16
      Sprinkle with parmesan and sesame.
    17. 17
      Bake for 30 minutes.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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    Nutritional Facts for Summer Vegetable Strudel

    Serving Size: 1 (276 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.2
     
    Calories from Fat 70
    33%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.7 mg
    0%
    Sodium 360.5 mg
    15%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 6.2 g
    25%
    Sugars 7.5 g
    30%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    reduced-fat feta cheese

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