Vegetable Filo Roll Extravaganza Recipe

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Vegetable Filo Roll Extravaganza
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Ingredients
15
Count
Nutrition
197
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a covered nonstick saucepan prepared with cooking spray or 2 tsp.
  2. Of oil, saute the onions on medium heat for 5 minutes.
  3. Add the carrots, cover, and cook for 5 minutes, stirring occasionally.
  4. Stir in the bell peppers and squash or zucchini, cover, and continue to cook for another minute.
  5. Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
  6. Drain the vegetables and add salt and pepper to taste.
  7. Combine the seasoned bread crumb ingredients in a bowl.
  8. Melt togerher the oil and butter on very low heat.
  9. Prepare a baking sheet with cooking spray or a light coating of oil.
  10. Preheat the oven to 350*.
  11. Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
  12. Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
  13. Unfold the stack of filo sheets next to the baking sheet.
  14. To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
  15. Lightly brush the top sheet with the melted butter-oil mixture.
  16. Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
  17. Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
  18. Spread the vegetables evenly on the filo to within an inch of all four edges.
  19. Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
  20. Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
  21. Bake for 30 to 40 minutes, until golden and puffed.
  22. Serve hot or warm.
  23. This would be wonderful served with a good tomato or squash soup, steamed artichokes or asparagus, and a dark chocolate pudding or lemon pudding cake for dessert.
  24. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.16 Kcal (825 kJ)
Calories from fat 52.99 Kcal
% Daily Value*
Total Fat 5.89g 9%
Cholesterol 4.92mg 2%
Sodium 160.87mg 7%
Potassium 239.95mg 5%
Total Carbs 30.64g 10%
Sugars 2.21g 9%
Dietary Fiber 3.42g 14%
Protein 5.16g 10%
Vitamin C 26mg 43%
Vitamin A 0.6mg 20%
Iron 12.6mg 70%
Calcium 40.1mg 4%
Amount Per 100 g
Calories 158.47 Kcal (663 kJ)
Calories from fat 42.6 Kcal
% Daily Value*
Total Fat 4.73g 9%
Cholesterol 3.95mg 2%
Sodium 129.3mg 7%
Potassium 192.86mg 5%
Total Carbs 24.63g 10%
Sugars 1.78g 9%
Dietary Fiber 2.75g 14%
Protein 4.15g 10%
Vitamin C 20.9mg 43%
Vitamin A 0.5mg 20%
Iron 10.1mg 70%
Calcium 32.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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