Grilled Summer Vegetable Strudel
(Odawa Casino)


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Ingredients

For Vinaigrette
3/4 cup Olive oil
1/4 cup Balsamic vinegar
1 tbs Dijon mustard
1 Shallot (minced)
2 Garlic cloves (minced)
For filling
2 Portobello caps (gilled)
2 Zucchini (sliced length wise)
2 Summer squash (sliced length wise)
2 Red bell pepper
1 Yellow bell pepper
1 Red onion (sliced into 1/4 inch rings)
1 tbs Thyme (minced)
2 tbs Basil chiffonade
2 tbs Chives
2 tbs Roasted garlic
1 cup Chevre (crumbled soft fresh goat cheese)
Salt and pepper to taste
Melted butter as needed
1 Box phyllo dough pastry sheets

Instructions

In a large mixing bowl place all of the above listed vegetables, and marinate with the balsamic vinaigrette season with salt and pepper let set for 5 minutes. On a hot grill place the marinated vegetables and cook until there are nice grill marks and the vegetables are tender. Remove from the grill and put on to a sheet pan to refrigerate till cool. Once cold dice the vegetables ¼ inch in size place in a medium mixing bowl add all the herbs, garlic and softened goat cheese mix until incorporated taste and adjust seasoning as necessary. Place 1 sheet of phyllo dough on a clean work surface brush with melted butter, top with a second phyllo dough sheet, using a pastry bag pipe the filling 1 inch in from the bottom edge of the phyllo all the way across the whole the sheet about 1 inch in diameter roll phyllo up tightly brush the seam with butter to seal, roll over so the seam side is down and brush the whole strudel with butter. Cut in to 4 inch pieces with the knife at a 45 degree angle and place on baking sheet seam side down. Preheat oven to 400 degrees. Bake strudels until golden brown, about 10 minutes. Serve with a salad or as an accompaniment to a fish or chicken entree.
 
 
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