Ratatouille and Goat Cheese Wrapped in Phyllo

Ratatouille and Goat Cheese Wrapped in Phyllo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    teaspoon olive oil divided

  • 2

    cups finely diced peeled eggplant

  • 2

    cups finely diced zucchini

  • cups finely diced yellow squash

  • 1

    cup finely chopped red bell pepper

  • 1

    cup finely chopped onion

  • 2

    garlic cloves minced

  • cup diced seeded peeled tomato

  • tablespoons minced fresh basil

  • 1

    teaspoon minced fresh thyme

  • ¼

    teaspoon salt

  • ¼

    teaspoon dry mustard

  • ¼

    teaspoon pepper

  • 1

    (4-ounce) package crumbled goat cheese

  • 20

    sheets frozen phyllo dough thawed

  • Olive oil-flavored cooking spray

  • 5

    cups gourmet salad greens

Directions

Heat 1/4 teaspoon oil in a large nonstick skillet. Add eggplant; sauté 2 minutes. Remove eggplant from pan; set aside. Heat 1/2 teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, sauté 2 minutes. Remove zucchini mixture from pan, and set aside. Heat 1/4 teaspoon oil in pan. Add chopped onion and garlic, and sauté 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes. Remove pan from heat. Stir in basil and the next 5 ingredients (basil through goat cheese). Preheat oven to 450º. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets. Cut stack into 4 (4 1/2 × 14-inch) strips crosswise. Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 450º for 6 minutes or until golden. Serve warm with gourmet greens. Serving Size: 2 triangles and 1/2 cup gourmet greens


Nutrition

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