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1
In a covered nonstick saucepan prepared with cooking spray or 2 tsp.
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2
of oil, saute the onions on medium heat for 5 minutes.
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3
Add the carrots, cover, and cook for 5 minutes, stirring occasionally.
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4
Stir in the bell peppers and squash or zucchini, cover, and continue to cook for another minute.
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5
Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
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6
Drain the vegetables and add salt and pepper to taste.
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7
Combine the seasoned bread crumb ingredients in a bowl.
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8
Melt togerher the oil and butter on very low heat.
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9
Prepare a baking sheet with cooking spray or a light coating of oil.
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10
Preheat the oven to 350*.
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11
Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
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12
Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
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13
Unfold the stack of filo sheets next to the baking sheet.
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14
To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
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15
Lightly brush the top sheet with the melted butter-oil mixture.
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16
Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
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17
Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
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18
Spread the vegetables evenly on the filo to within an inch of all four edges.
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19
Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
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20
Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
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21
Bake for 30 to 40 minutes, until golden and puffed.
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22
Serve hot or warm.
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23
This would be wonderful served with a good tomato or squash soup, steamed artichokes or asparagus, and a dark chocolate pudding or lemon pudding cake for dessert.
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24
Enjoy!
