Absolutely Delicious Vegetable Strudel with Savory Red Bell Pepper Sauce

The Vegetable Strudel is beautiful and absolutely delicious paired with the Red Bell Pepper Sauce will be the focal point for any dinner . This is a fantastic main vegetarian  entrée or for a vegetable side dish. Fast to make and easy to make. Crispy and flaky on the outside and succulent on the inside, hard to beat.

 

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Vegetable Strudel with Red Pepper Sauce

This is a simple and elegant dish for a family dinner or a family feast.
Servings 8 servings
Calories 225 kcal
Author Laurie

Ingredients

Filling

  • 2 carrots juilienned
  • 2 zucchini juilienned
  • 1 yellow bell pepper juilienned
  • 1 red bell pepper juilienned
  • 1 onion thinly sliced
  • 4 plum tomatoes chopped
  • 2 cup Ricotta Cheese or 2 cups cooked rice
  • 3 garlic clove minced
  • salt and pepper to taste
  • 1 Tbsp basil in small pieces
  • 1 sheet puff pastry two crust recipe pie dough, Phyllo dough- Your choice
  • 2 Tbsp melted butter or olive oil
  • 1/4 cup Parmesan cheese *optional

Red Pepper Sauce

  • 4 red bell pepper roasted and chopped
  • 1 Tbsp olive oil
  • 1 shallots or onionm minced
  • 3 garlic clove minced
  • 1 cup white wine
  • 2 cup broth
  • salt and pepper to taste

Instructions

Vegetables

  1. Combine all of the ingredients and gently mix.
  2. Place the vegetables in the center of the dough going down lengthwise. View the dough as in thirds- the center for the vegetables.
  3. Fold up both of the ends of the dough, then fold over one dough side and enclose. Brush the egg wash to help seal the dough closed.
  4. The last third to cut into 1 inch strips facing the vegetables. Gently pull and take one of the strips completely across all of the dough filling and gently push at the bottom on the opposite side, angle gently pull to the opposite side. With the next strip do the same thing but cross over the first strip forming a big X. Do third with the remaining dough.
  5. Glaze the top, sprinkle with the Parmesan Cheese. Bake for 40 minutes at 375 degrees, until golden brown, Serve with Red Pepper Sauce.
  6. *Phyllo dough option: Separate the dough sheets and spread wit the butter. Layer about 5 or 6 sheets. Place on parchment paper or a greased baking sheet pan. Fold up the ends of the dough, roll one side of the dough over the filling, then roll the second layer of the dough over the first. You will have one compact package. Gently cut the serving side half through the dough. Bake as before. Serve with the Red Pepper Sauce if desired.

Red Pepper Sauce

  1. Roast the bell pepper, remove the blackend skin. Saute shallots and garlic 5 minutes. add wine and stock, reduce in half. Puree everything in food processor or blender. Add salt and pepper. Reheat and serve with Strudel.

Gluten Free Version

  1. Make as before but place in a casserole dish and bake as before. Easy Change and very good.

Recipe Notes

Nutrition Facts
Vegetable Strudel with Red Pepper Sauce
Amount Per Serving
Calories 225 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 27mg 9%
Sodium 421mg 18%
Potassium 309mg 9%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 12g 24%
Vitamin A 173%
Vitamin C 103%
Calcium 37%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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