Vegetable Strudel/red Pepper Coulis

Categories: Vegetarian, Main dish, Low fat
Yield: 4 Servings

----------------------------------STRUDEL----------------------------------
3 c Minced broccoli
2 c Minced asparagus
2 c Matchstick cut carrots
4 c Shredded savory cabbage
2 c Red bell pepper, julienned
2 c Yellow squash, julienned cut
1/4 c Red onion, chopped
3 c Sliced shiitake mushrooms
5 Sheets phyllo sheets
Nonstick cooking spray
3/4 c Red pepper coulis

-----------------------------RED PEPPER COULIS-----------------------------
2 c Diced red bell peppers
1/2 c Diced onion
1 1/2 c Veg broth
4 dr Tobasco sauce
2 dr Worchestersire sauce
1 pn White pepper
1 ts Minced fresh (or to taste)

In a large pot, bring two cups of water to a boil over high heat. Add
vegetables, lower heat, cover pot and allow to cook 2 to 3 minutes. Remove
from heat, remove vegetables from water and pour vegetables into a large
bowl of ice water. Remove vegetables after 30 seconds and place in a
colander to drain.

Preheat oven to 350 degrees. Layer five sheets of phyllo on work surface,
spraying each layer with nonstick vegetable spray. Arrange well drained
vegetables lengthwise along one long edge of phyllo sheets, leaving about 1
1/2 inches on each end. Fold the 1 1/2 inch sides in, overlapping the
vegetables to enclose ends of the filing. Roll the phyllo and filling over
itself to form a strudel roll. Transfer seam down to a baking sheet and
spray the strudel roll lightly with nonstick spray.

Bake 25 minutes OR until golden brown.

While strudel is baking, make the red pepper coulis. Allow strudel to stand
out of oven for five minutes before slicing and serving.

Cut strudel roll into four equal portions, spread two tablespoons on the
bottom of each serving plate and arrange strudel on top of coulis.

For Red Pepper Coulis: (Makes 8 servings)

In a medium pan, combine red bell peppers, onion and vegetable stock. Bring
to a boil, lower heat and simmer. Remove from heat and cool slightly for
five minutes. Place in a blender and process until pureed, then strain
through a sieve. Add remaining ingredients and mix well. Serve warm.

HINT: assemble strudel on parchment paper and transfer paper/strudel to
baking sheet.

Signature Recipe of Bernd Schmitt, Executive Chef Canyon Ranch Tuson Ariz.

++ Typed but not tested ++ ++ Courtesy of Dale & Gail Shipp, Columbia Md.
++

Posted to MM-Recipes Digest by "Rfm" on Oct 20, 98

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