Roasted Vegetable Phyllo Bundle

Photo by Mishell R.
Adapted from onegreenplanet.org

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from onegreenplanet.org

Ingredients

  • 1

    large red pepper, cut into 1-inch pieces

  • 1

    medium red onion, cut into 1-inch pieces

  • 1

    yellow squash, cut into 1-inch pieces

  • 1

    zucchini, cut into 1-inch pieces

  • 8

    ounces cremini mushrooms, halved or quartered

  • 1/2-pint cherry tomatoes, halved

  • 2

    tablespoons olive oil

  • 3

    garlic cloves, pressed

  • 1/4

    teaspoon dried thyme

  • 1/4

    teaspoon dried oregano

  • 1/2

    teaspoon salt

  • fresh cracked pepper

  • 1/2-1

    cup shredded vegan mozzarella (optional)

  • 8-10

    phyllo sheets, thawed

  • Olive oil for brushing

  • Optional: serve with marinara or pesto

Directions

Step 1Preheat oven to 400°F. Step 2In a large bowl, toss chopped vegetables with olive oil, garlic, thyme, oregano, salt and pepper until evenly coated. Spread vegetables in a single layer on a large parchment lined baking sheet. Use two baking sheets if necessary to prevent overcrowding. Place in the oven and bake for 20 minutes. Remove baking sheet from oven and immediately sprinkle mozzarella cheese evenly over vegetables. Set aside. Reduce oven temperature to 375°F. Step 3Set a 12 cup muffin pan next to your work space. Working with one sheet of phyllo at a time, lay the first sheet on a dry work surface and lightly brush with olive oil working from the edges in. Stack 3-4 more sheets of phyllo, depending on desired level of thickness, brushing each sheet lightly with oil. Cut stacked phyllo into 6 even squares/rectangles. Gently press one square into a muffin cup, followed by 1/4 cup vegetable-cheese mixture. Gently fold phyllo edges over to enclose filling. Brush with olive oil, and continue steps until 6 bundles have been made. Starting with one sheet of phyllo again, create another stack and follow steps to make six cups more, equaling 12 in total. Step 4Place in oven and bake for 30 minutes or until golden. Let cool in pan for five minutes before serving. Step 5Serve warm with marinara or pesto if desired. Notes For a thicker phyllo cup use five sheets instead of four. Vegetables can easily be swapped out for others, or doubled up if certain vegetables are omitted. Vegetables do not need to be perfectly cut, a rough chop can suffice.

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