Friday, March 9, 2012

Roasted Vegetable Strudel

This was seriously so so so good.  It was savory with the roasted garlic & veggies.  The sauce was absolutely perfect just poured right over the top.  And the combination of fresh mozzarella & parmesan with everything else was fantastic.  The puff pastry was so thin that it added enough sort of crunch, without being overpowering or too buttery.  This was so easy to throw together and tasted like something you might order at a restaurant!  And we didn't feel weighed down at all by dinner either.  Definite re-make!

roasted veggies

puff pastry, then pesto

parmesan & mozzarella

roasted veggies on top

rolled up and pull sides up over so they stay

sprinkled with salt, pepper, garlic powder, & parmesan & baked

sliced! yummy!

with the sauce on top!

Roasted Vegetable Strudel
adapted from Proud Italian Cook
serves 2-3
*note: I had plenty of leftover veggies so feel free to use whatever sounds good to you, or use the leftover veggies in scrambled eggs, or a quesadilla!

1 sheet puff pastry, found in the frozen section, thawed
2 small zucchini, diced
1 baby eggplant, diced
1 red pepper, sliced thinly
1/2 one onion, sliced thinly
3 garlic cloves, minced
6 oz artichoke hearts
about 8-10 cherry tomatoes
3/4 cup tomato sauce/spaghetti sauce of choice***
olive oil
salt, pepper, & garlic powder
about 2 tablespoons pesto
thinly sliced mozzarella or shredded mozzarella
fresh or grated parmesan

Preheat oven to 400.  Toss veggies with a small amount of olive oil, salt and pepper.  Roast until tender...about 20 minutes. 

While veggies are roasting, roll out puff pastry on a baking sheet.  Spread pesto over puff pastry, leaving about a 1/2 inch on all sides.  Sprinkle/layer cheese as desired.  Add as many roasted veggies as will fit over cheese (retaining about 1/4 - 1/2 the red pepper for the sauce).  Roll sides up lengthwise so pastry looks like a log.  I pulled the sides up farther in certain areas so they would stick and not come unrolled. 

Drizzle with a small amount of olive oil and rub over the top.  Sprinkle with salt, pepper, garlic powder, & parmesan.  Bake at 400 for about 20-25 minutes until crust is golden and is cooked through.

While strudel is baking, make the sauce.  Add about 1/4 - 1/2 of the roasted red pepper to a food processor & about 3/4 cup tomato sauce and puree.  Keep this warm until strudel is done.

Allow strudel to cool enough to slice, and pour sauce over each serving with another sprinkle of fresh parmesan if desired!

***I will post my sauce recipe sometime soon, its nothing fancy and soooo easy to make!  I use one can tomato sauce, one can diced tomatoes, and one small can tomato paste.  Depending on thickness I add water if needed to thin.  Heat through, then I will add tons of seasonings to make it tasty, included sugar, salt, pepper, italian seasoning, basil, garlic, onion powder, and even a touch of butter at the end sometimes.

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