I am about to rock, your, world…..just giving you fair warning….
The thing about being an amateur cook is that you will fail, a lot. Corey can attest to many nights being ruined by my over-reaction to an epic failure when it comes to the dinner table. Accepting that your hard-earned money and sweat-educing labor has been wasted on a mediocre (or in a few tragic cases, down-right inedible) meal is a hard thing to learn. But sometimes, just sometimes, you get lucky. You find the right recipe (as if it sought you out…), you have all of the ingredients (as if it were meant to be…), and the clouds part, the rays of sunshine break through they sky, as if angels are lightly caressing your face with some unspeakable force, whispering in your ear making the hairs on the back of your neck stand up, “Today is your day Jessi. Today, you will make an awesome dinner”.
….sorry, I just finished reading 50 Shades of Grey; I’m relating everything to being overly cheesy and borderline erotic. In all seriousness though, this is a great recipe, you can keep it vegetarian or add your choice of meat to it, maybe chicken, steak or sausage. I’m not sure if fish would be good with this but shrimp might work. It really doesn’t need it though, it was fabulous as a vegetarian meal and would make a great appetizer as well. You can use whatever veggies you have on hand just keep in mind that they might cook at different rates so adjust accordingly. As a side note, Corey whipped up a sauce to dip this in and it was AM-AZ-ING! Of course, in true Corey-fashion, he just threw a bunch of stuff together and it turned out restaurant-worthy (naturally, damn him), but he was able to guesstimate it for you below. If you need a marinara/red dipping sauce for anything, this would be awesome for other appetizers too.
Roasted Vegetable Strudel (Original recipe from Proud Italian Cook)
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- Handful of cherry tomatoes
- 1/2 yellow onion
- 1/2 can of artichoke hearts
- Fillo dough (12 sheets)
- Melt Organic Buttery Spread (or your choice of butter)
- Optional: Parmesan cheese (no pictured)
1. Chop zucchini, squash, bell pepper and onion and spread evenly on a greased roasting pan. Bake for 20 minutes at 400 degrees. (I use tinfoil for easy clean up) Set fillo dough out on the counter to thaw.
2. While those veggies are cooking, chop up the artichokes hearts and tomatoes. When the veggies are ready, add the artichoke hearts and tomatoes to the pan, stir them a bit and cook for another 20 minutes. (option to add Parmesan cheese the last few minutes until melted)
3. While veggies continue cooking set out 6 sheets of fillo dough. Melt some Melt Organic Buttery Spread in a small bowl. Start with one layer of fillo dough and spread some butter over it. Do the same with the next layer, and the next and so on until you reach the 6th layer.
4. Once veggies have had a chance to cool a bit, spoon 1/2 of the veggies onto the middle of the fillo dough and fold the short sides over. Use the buttery spread to secure the sides and transfer back to the baking pan. (It should look like a huge-ass Hot Pocket)
- 1 can of fire-roasted tomatoes
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of red wine vinegar
- 1 teaspoon mustard
- 1 teaspoon of oregano
- 1 teaspoon of basil
- 1/4 cup of chopped onion
- 1 teaspoon paprika
- Dash of red pepper flake or cayenne pepper
- S&P to taste
1. Blend in a food processor until combined.
2. Simmer on the stove with two bay leaves and a tablespoon of olive oil for at least 20 minutes.