Summer Vegetable Strudel Recipe

Name: Summer Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil (may need more); 1 onion, chopped; 1 small eggplant, chopped; 1 zucchini, chopped; 1 red capsicum, seeds removed and sliced; 2 cloves garlic, crushed; 1 (400 g) can crushed tomatoes, chopped; 2 tablespoons tomato paste; 1 tablespoon chopped oregano; ¼ cup chopped parsley; 150 g reduced-fat feta cheese; 10 sheets phyllo pastry; live olive oil flavored cooking spray; 1 tablespoon sesame seeds; 1 tablespoon parmesan cheese; pesto sauce, to serve (optional)

Servings: persons

2 tablespoons olive oil (may need more)
1 onion, chopped
1 small eggplant, chopped
1 zucchini, chopped
1 red capsicum, seeds removed and sliced
2 cloves garlic, crushed
1 (400 g) can crushed tomatoes, chopped
2 tablespoons tomato paste
1 tablespoon chopped oregano
¼ cup chopped parsley
150 g reduced-fat feta cheese
10 sheets phyllo pastry
live olive oil flavored cooking spray
1 tablespoon sesame seeds
1 tablespoon parmesan cheese
pesto sauce, to serve (optional)

1
Preheat oven to 200 degrees C.
2
Heat oil in a large heavy based frying pan.
3
Add onion and cook until soft.
4
Add eggplant and cook over high heat until browned.
5
Add zucchini, capsicum and garlic and cook until soft.
6
Add tomatoes, tomato paste and oregano.
7
Season well and reduce until thick.
8
Stir through parsley.
9
While vegetables are cooking, unwrap filo.
10
Spray each sheet with olive oil spray and layer upon each other.
11
Work quickly to ensure pastry doesn't dry out.
12
Spoon mixture along the side of the pastry.
13
Sprinkle over fetta.
14
Roll pastry tightly.
15
Place on greased baking sheet seam side down.
16
Sprinkle with parmesan and sesame.
17
Bake for 30 minutes.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil (may need more), 1 onion, chopped, 1 small eggplant, chopped, 1 zucchini, chopped, and more.

Yes, Summer Vegetable Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Vegetable Strudel

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