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Wash vegetables and chop into a uniform cut. Throw into pan and toss with olive oil,
oregano, basil, paprika and cumin. Mix well and roast in oven for 15-20 minutes at 375
⁰
F.
Take out and let cool.
Melt butter in pot. Brush phyllo pastry with butter. Add a second sheet on top and brush
with butter again. Take a third sheet and repeat and brush again with butter. Lay a por-
tion of cooled vegetable in middle. Fold sides in and roll like an egg roll. Brush the roll
with butter to keep from drying out. (Cheese, feta or goat, can be added if desired when
serving.) Put in open on greased pan for 20 minutes turning once.
For sauce, put cream in pan. Add salt and pepper and just a pinch of saffron. Reduce till
it coats the back of a spoon. Chopped garlic can be added for flavour.
Serve over risotto, drizzled with saffron cream sauce.
Trends Vegetable Strudel
Entrée
Recipe by:
Chef Elliot Coelho,
Three West Trends Bistro
1 green zucchini
1 yellow zucchini
1 small red onion
2 bell peppers (any colour)
6 pieces of asparagus
2 carrots
1/4 cup olive oil
1 Tb oregano
1 Tb basil
1 tsp paprika
1/2 tsp cumin
1 lb butter
Phyllo pastry sheets
Cheese, feta or goat (if desired)
1 cup heavy cream
Salt and pepper
Saffron, pinch
Garlic, chopped