Brightly-colored garden vegetables rolled in flaky phyllo dough make pretty little pinwheels when you cut them, reminiscent of 4th of July fireworks. Since that holiday is just around the corner, this tasty appetizer is designed for picnics, cookouts, and parties.
An easy-to-make recipe that explodes with taste and color, a sort of food firework! Frozen phyllo dough makes it a snap.
3 medium carrots
1 small zucchini, cut lengthwise into spears
1 small summer squash, cut lengthwise into spears
6 asparagus spears
1 1-pound eggplant, peeled and cut into ½-inch cubes
1/2 red bell pepper, cut into strips
2 tablespoons dry breadcrumbs, mixed with 2 tablespoons ground toasted pecans
1 medium onion, halved and sliced
1/2 cup melted butter
1/2 cup dry bread crumbs
8 sheets phyllo dough (look in the freezer section of your grocery store)
1 egg, beaten with 1 tablespoon water
1. Preheat the oven to 350 degrees. Blanch all of the vegetables except the peppers and onion. Drain the vegetables, and put them in a bowl with the peppers and the bread crumb-pecan mixture. In a small skillet, saute the onion in 2 tablespoons of the butter, and add the onion to the other vegetables. Stir the mixture together.
2. On a cloth towel, place two sheets of phyllo, one on top of the other. Brush them with the melted butter, and sprinkle them with bread crumbs. Lay two more sheets of phyllo on top, and brush with butter and sprinkle with crumbs as before. Repeat the process until the phyllo sheets are used up.
3. Spoon the vegetable mixture down the middle of the phyllo stack, parallel to the long edges, arranging the vegetables in an attractive pattern. Fold one long edge of the phyllo over the vegetables, and roll the strudel, tucking in the short edges. Brush the top of the roll with the egg wash, and sprinkle with sesame seeds. Bake the strudel for 45 minutes or until the top is golden brown.
4. Allow the strudel to cool for a few minutes before you slice it in rounds approx. 3/4-inch thick.