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1
Preheat oven to 425u00b0F (220u00b0C). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper. Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
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2
Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375u00b0F (190u00b0C). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
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3
Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread 3/4-1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1-2-in (21/2-5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
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4
Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note).
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5
Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
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6
***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you).
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7
***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag). Repeat process until you have used up all the filling. Bake at 375u00b0F (190u00b0C) for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.
