- Calories: 130
- Protein: 4g
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 7mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Total Sugar: 6.5g
- Sodium: 144mg
This creative side dish, from Tina Zaccardi of Eastchester, New York, is loaded with vegetables. And the sauce that’s drizzled on top gives it a sweet flavor.
- Prep time
- Total Time
FOR THE STRUDEL
- ½ cup diced yellow onions (about ½-inch square)
- 1 cup diced green zucchini (about ½-inch square)
- 1 cup peeled, diced eggplant (about ½-inch square)
- 1 cup peeled, diced butternut squash (about ½-inch square)
- 2 whole cloves garlic, peeled
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon finely chopped fresh rosemary
- 4 ounces goat cheese
- 2 tablespoons skim milk
- 2 tablespoons dried dranberries
- 12 sheets phyllo dough (9 inches x 14 inches)
- Olive oil cooking spray
FOR THE BALSAMIC MAPLE DRIZZLE
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon honey
- 1 tablespoon apple cider
Preheat oven to 400°.
Place diced vegetables and garlic on a large sheet pan. Pour olive oil on top and sprinkle with rosemary. Season with salt and pepper. Using your hands, toss the mixture, making sure that all vegetables are coated with olive oil.
Roast vegetables in oven for 20 to 25 minutes, until vegetables begin to caramelize and are soft. Remove from oven and set aside to cool.
Place goat cheese and milk into a food processor bowl and process until they are combined, about 10 to 15 seconds.
Add vegetables and dried cranberries to the cheese mixture. Season with salt and pepper. Pulse until the mixture is almost smooth, but you can still see pieces of vegetables.
Place 1 sheet of phyllo dough on a board and spray lightly with olive oil spray. Place another sheet of phyllo dough on top. Cut the dough in half so you have 2 pieces 9” x 7”. At the short end of each phyllo, place 2 tablespoons of the vegetable filling in the shape of a log, 1 inch from the end, leaving 1 each on each side. Fold both sides in the length of the stack and roll the stack up until the end.
Repeat with the remaining ingredients to make 12 strudels total. Place strudels seam-side down on a baking sheet lined with parchment paper.
Bake in oven for about 10 to 15 minutes, or until golden brown.
In a saucepan, combine balsamic vinegar, maple syrup, honey and apple cider. Cook over medium-low heat until the mixture has reduced and is the consistency of a syrup.
When the strudel is done, remove from oven and cool. Drizzle the balsamic mixture over the strudels and serve.