Harvest Vegetable Strudel

Linda

ingredients

3 medium-sized carrots
3 green onions
1 medium-sized red pepper
1 small head cauliflower (about 1 pound)
1/2 small bunch broccoli (about 3/4 pound)
1 tablespoon salad oil
1/4 pound sharp Cheddar cheese, shredded (1 cup)
2 eggs
6 sheets fresh or frozen (thawed) phyllo (about 1/4 pound)
4 tablespoons butter or margarine (1/2 stick), melted
2 tablespoons sesame seeds

directions

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About 1 1/4 hours before serving:
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1. Cut carrots diagonally into 1/4 inch-thick slices. Chop green onions. Cut red pepper into 1/4-inch wide strips. Cut cauliflower and broccoli into 2” by 1/2” pieces.
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2. In 12-inch skillet over high heat, heat carrots, cauliflower, broccoli, 1/2 teaspoon salt, and 1/2 cup water to boiling. Reduce heat to low; cover and simmer 5 minutes or until vegetables are tender-crisp. With slotted spoon, remove vegetables to large bowl. Wipe skillet clean.
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3. In same skillet in hot salad oil, over medium-high heat, cook green onions, red pepper, and 1/4 teaspoon salt until tender, stirring occasionally. Remove pepper mixture to bowl with carrot mixture, stir in cheese and eggs.
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4. Preheat oven to 375 degrees. On work surface, place 1 sheet of phyllo (about 16” by 12”); brush with some melted butter or margarine. Continue layering phyllo, brushing each sheet with butter or margarine.
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5. Starting along a long side of phyllo, spoon vegetable mixture to about 1/2 inch from edges to cover about half of phyllo rectangle. From vegetable-mixture side, roll phyllo, jelly-roll fashion.
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6. Place roll, seam-side down, on ungreased large cookie sheet. Brush with remaining melted butter. Sprinkle with sesame seeds. Cut slashes, about 1 inch apart, on top of strudel. Bake 30-35 minutes until golden.
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7. Cool strudel on cookie sheet 5 minutes. Remove strudel to cutting board; cut into slices. Makes 10 first-course or accompaniment servings. About 190 calories per serving.