Summer Vegetable Strudel

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 1/4 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)

Recipe

• 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.