Best Roasted Vegetable Strudel With Roasted Red Pepper Coulis Recipes

ROASTED VEGETABLE STRUDEL: 2 WAYS

ROASTED VEGETABLE STRUDEL: 2 WAYS image

Provided by Dimitra Khan

Number Of Ingredients 27

Ingredients

5-6 sheets (country phyllo #10) phyllo pastry, thawed and at room temperature
4 tablespoons butter, melted
1-2 bell peppers, sliced
2 leeks, sliced into half-moons
1 zucchini, cubed
½ eggplant, cubed
2 garlic cloves
1 potato, cubed
3-4 ounces feta cheese
Salt and black pepper, to taste
1 teaspoon dried oregano
1/3 cup olive oil
sliced mushrooms, pine nuts, sliced carrots, butternut squash
¼ cup olive oil
1.2 cup finely chopped onion
14 ounces canned tomatoes, pureed
Salt and black pepper, to taste
Pinch of crushed red pepper flakes
5-6 Kalamata olives, sliced
2 tablespoons chopped fresh parsley
2 tablespoons butter or oil
2 tablespoons all-purpose flour
1 cup whole milk
Salt and black pepper, to taste
1/8 teaspoon ground nutmeg
1 egg
1/3 cup diced gouda or shredded parmesan cheese

Steps:

Preheat the oven to 450 °F, 230 °C.
Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
To prepare the red sauce:In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.
To prepare the white sauce:In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).
To form the strudel:
Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.
Reduce the oven's temperature to 350°F, 180 °C.
Bake until golden all around. About 30-35 minutes.
Allow to cool about 15 minutes and serve.

ROASTED-VEGETABLE FILLED CREPES WITH RED PEPPER COULIS

Roasted-Vegetable Filled Crepes with Red Pepper Coulis image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 zucchini, finely diced
2 carrots, finely diced
2 yellow squash, finely diced
1 eggplant, finely diced
2 green bell peppers, finely diced
1 yellow bell pepper, finely diced
2 ounces olive oil
Salt
Freshly ground black pepper
2 cloves garlic, chopped
4 ounces goat cheese or herb cheese (Recommended: Boursin)
2 teaspoons chopped parsley leaves
2 teaspoons chopped basil leaves
2 cups all-purpose flour
Pinch baking powder
White pepper
1 1/2 cups milk
3 ounces (6 tablespoons or 3/4 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups vegetable broth
2 roasted red bell peppers, seeded and peeled
1 clove garlic
6 parsley sprigs, for garnish

Steps:

Preheat oven to 350 degrees F.
In a mixing bowl, coat vegetables with olive oil. Add salt and pepper, to taste, and chopped garlic. Toss and place on baking sheet. Roast until very golden brown, about 20 to 30 minutes. Cool. Add cheese, parsley and basil.
Sift flour, baking powder and salt and pepper together and slowly whisk in milk. If batter is still a little thick, dilute with a bit more milk. Heat a small saute pan and lightly oil it (or use spray). Place a small amount of batter (about 1/4 cup) and swirl it around in pan to cover bottom. When bottom is cooked, the edges will be a little brown. Remove and flip, then let cool on tray. Make 12 crepes.
Melt butter; add flour, then chicken broth. Add red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce.
Heat crepes in oven. Spoon filling mixture into center of each crepe; fold into a triangle shape. In hot saute pan, lightly saute until golden. Place 2 crepes per individual serving on each plate, ladle sauce on top. Garnish with chopped parsley.