Vegetable Strudel

READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 400°F.
  • Heat olive oil in skillet on medium-high heat.
  • Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
  • Remove from heat and drain off any liquid. Stir in parsley and cheese.
  • Season with salt and pepper and cool.
  • Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
  • Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
  • Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
  • Cut strudel in slices and drizzle some sauce over the top.
  • Bon Appetit!
Advertisement