Dacor Range Cooking - Manual (Page 43)

RECIPES
39
Roasted Vegetable strudel
with Red Pepper Sauce
1 zucchini, large diced
1 small eggplant, large diced
2 portabella mushrooms, small diced
3 garlic cloves, chopped
1 Tablespoon olive oil
Salt and pepper, to taste
8 oil-packed sundried tomato halves, patted dry and chopped
1/4 cup unsalted butter, melted
6 sheets Phyllo pastry sheets, thawed
1/2 cup shredded Asiago cheese
1/2 cup shredded Gruyere cheese
Preheat oven to 425° on Pure Convection ™ . Place zucchini, eggplant, tomatoes, mushrooms and garlic in a medium-sized bowl. Toss with olive oil.
Season with salt and pepper. Pour into 9x13 baking dish and roast for about 15-20 minutes, or until vegetables are tender and lightly browned. Stir
in sundried tomatoes. Allow to cool. Leave oven on but reduce temperature to 350° on Pure Convection
™ .
To assemble phyllo, lightly brush baking sheet with butter. Stack 2 phyllo sheets on top of one another on the prepared baking sheet. Brush the top
of the phyllo lightly with melted butter. Stack 2 more sheets on top, then brush with butter. Repeat with remaining 2 sheets. Place cooled vegeta-
bles in a 3-inch strip lengthwise down the center of the sheets, leaving a 1 1/2-inch border at the ends. Sprinkle the vegetables with Asiago and
Gruyere cheese. Roll phyllo up into a log, enclosing filling completely. Brush the top with butter. Bake until phyllo is golden brown, about 20-25
minutes.
While phyllo is baking, make red bell pepper sauce. Place red bell peppers, vegetable broth and balsamic vinegar in a blender. Blend until smooth.
Season with salt and pepper.
Allow strudel to cool for about 10 minutes, then slice crosswise into 6 pieces. Place on plates, then spoon red bell pepper sauce on top.
Make 6 servings.
Red bell pepper sauce
1 cup jarred roasted red bell peppers, drained
2/3 cup vegetable broth
1 Tablespoon balsamic vinegar
Salt and black pepper, to taste
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