Roasted Vegetable Strudel with Red Pepper Coulis
Thaw: 40 minutes
Prep: 35 minutes
Bake: 20 minutes
Cool: 30 minutes
Roast: 25 minutes
Trying to eat more veggies? Here's an absolutely delicious, savory vegetable strudel that's so tasty, you won't miss the meat at all!
7 cups coarsely chopped fresh vegetables (combination of red or green peppers, carrots, turnips, parsnips and/or butternut squash)
1 clove garlic, minced
1 tbsp. chopped fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
1 tbsp. chopped fresh oregano leaves
1/2 cup olive oil
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg, beaten
8 leaves fresh Swiss chard or spinach
Red Pepper Coulis
Heat the oven to 400°F. Place the vegetables, garlic, rosemary, thyme and oregano onto a rimmed baking sheet. Drizzle with the oil and toss to coat.
Roast for 25 minutes or until the vegetables are tender. Let the vegetables cool on the baking sheet on a wire rack.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x10-inch rectangle. Brush the pastry sheet with the egg.
With the short side facing you, arrange the Swiss chard leaves on the bottom half of the pastry to within 1 inch of the edge. Top with the roasted vegetable mixture. Starting at the short side, roll up like a jelly roll. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg. Cut several slits in the top of the pastry.
Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm with the Red Pepper Coulis.
Red Pepper Coulis: Pour 1 jar (12 ounces) roasted red peppers, drained, 1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic) and 1 tablespoon olive oil into a blender or food processor. Cover and blend until the mixture is smooth. Pour into a 2-quart saucepan and cook and over medium heat until the mixture is hot and bubbling.