Vegetable Strudel

Submitted by Chef Joey Z.

"I have had this recipe for a while and can't remember where I got it. I made this today and used up some left over vegetables I had made a few days ago. I used collards, kale and some tomato in mine. I didn't use dairy but substituted with vegan Monterrey Jack cheese. It tasted delicious. Be creative and use a variety of different veggies in yours too :)"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4-6

ingredients

• For the Vegetables

• 2 tablespoons olive oil
• 1⁄2 red pepper, thinly sliced
• 1 teaspoon chopped garlic
• 1 onion, sliced
• 1 zucchini, thinly sliced
• 1 cup thinly sliced cabbage or 1 cup fennel
• 6 shiitake mushrooms, sliced
• 2 tablespoons chopped parsley
• 1 1⁄2 cups gruyere, mozzarella or 1 1/2 cups cheddar cheese, grated
• salt & freshly ground black pepper
• 8 ounces frozen puff pastry, defrosted
• 1 egg, beaten with a pinch of salt

• For The Spicy Pesto Vinaigrette

• 1⁄2 cup pesto sauce
• 1 tablespoon lemon juice
• 1⁄2 teaspoon hot pepper sauce
• 2 tablespoons olive oil

directions

1. Preheat oven to 400°F.
2. Heat olive oil in skillet on medium-high heat.
3. Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
4. Remove from heat and drain off any liquid. Stir in parsley and cheese.
5. Season with salt and pepper and cool.
6. 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.
7. 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.
8. 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.
9. Cut strudel in slices and drizzle some sauce over the top.
10. Bon Appetit!