8 sheets of 18 x 12 inches phyllo dough |
1/4 cup melted butter or olive oil |
2 red peppers cut up and roasted |
2 yellow peppers cut up and roasted |
1 large white onion peeled and sliced and roasted |
12 large basil leaves cut into chiffonade |
olive oil as needed |
salt and cracked black pepper to taste |
36 grape tomatoes roasted |
2, 4 oz goat cheese plain and sliced into equal 12 rounds |
garnish |
1/8 cup pine nuts toasted |
3 tbs capers |
high quality balsamic vinegaer as needed |
greens for garnish such as arugala |
