Vegetable Filo Roll Extravaganza

Garlic bread crumbs with a hint of Parmesan cheese adorn layers of crisp thin filo dough wrapped around savory vegetables into a long roll. When you slice the roll, the showy spiral-patterned servings look like the masterful work of a virtuoso. Take your bows and don't let on that it really wasn't a bit difficult. From Moosewood Restaurant Low-Fat Favorites.

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • In a covered nonstick saucepan prepared with cooking spray or 2 tsp.
  • of oil, saute the onions on medium heat for 5 minutes.
  • Add the carrots, cover, and cook for 5 minutes, stirring occasionally.
  • Stir in the bell peppers and squash or zucchini, cover, and continue to cook for another minute.
  • Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
  • Drain the vegetables and add salt and pepper to taste.
  • Combine the seasoned bread crumb ingredients in a bowl.
  • Melt togerher the oil and butter on very low heat.
  • Prepare a baking sheet with cooking spray or a light coating of oil.
  • Preheat the oven to 350*.
  • Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
  • Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
  • Unfold the stack of filo sheets next to the baking sheet.
  • To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
  • Lightly brush the top sheet with the melted butter-oil mixture.
  • Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
  • Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
  • Spread the vegetables evenly on the filo to within an inch of all four edges.
  • Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
  • Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
  • Bake for 30 to 40 minutes, until golden and puffed.
  • Serve hot or warm.
  • This would be wonderful served with a good tomato or squash soup, steamed artichokes or asparagus, and a dark chocolate pudding or lemon pudding cake for dessert.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Sharon123
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@Sharon123
Contributor
"Garlic bread crumbs with a hint of Parmesan cheese adorn layers of crisp thin filo dough wrapped around savory vegetables into a long roll. When you slice the roll, the showy spiral-patterned servings look like the masterful work of a virtuoso. Take your bows and don't let on that it really wasn't a bit difficult. From Moosewood Restaurant Low-Fat Favorites."

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  1. Linorama
    This is delicious, pretty, and oh so easy to make. I served with homemade tomato-basil soup.
  2. Bergy
    This is a wonderful recipe and will be a regular at my next few dinner parties. One thing I will do next time is to slice the Filo before baking but leave the slices together in the roll. It will still flake a bit when you slice it but not as much as after baking. I left out Zucchini and added small florets of broccoli (raw) to the sauted veggies. I used chopped pine nuts to sprinkle on top. The bread crumbs between the layers are wonderful Sharon this is tops Thanks
  3. Donna
    I made this for New Years day, and the flavor was wonderful, the ONLY reason I only give it 4 stars is that darn phyllo makes me crazy to work with, but I loved this and will make it again.
  4. Sharon123
    Garlic bread crumbs with a hint of Parmesan cheese adorn layers of crisp thin filo dough wrapped around savory vegetables into a long roll. When you slice the roll, the showy spiral-patterned servings look like the masterful work of a virtuoso. Take your bows and don't let on that it really wasn't a bit difficult. From Moosewood Restaurant Low-Fat Favorites.
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