Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans

"Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining. Vegetarians might like to know that a vegetarian Parmesan-style cheese is available from Bookhams.com"
Servings:
6 people

Health Score

High
Medium
Low
7.0 / 10
Medium score

Glycemic Index

Index
45
Low
Load
15
Moderate

Nutrition per serving:

Calories486.75 kcal24%
Fat36.44 g52%
Carbs32.42 g12%
Sugars8.77 g10%
Protein11.89 g24%
Sodium448.19 mg22%
Fiber6.80 g24%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
45
Low
Glycemic Load
15
Moderate

Ingredients

four 18 x 11 inch (45 x 28 cm) sheets of frozen filo pastry, defrosted
4 oz (110 g) mozzarella, cubed
3 tablespoons finely grated parmesan (see intro)
4 oz (110 g) pecan nuts
3 oz (75 g) butter
2 medium courgettes
3 tablespoons olive oil
salt and freshly milled black pepper
1 small aubergine
1 lb (450 g) ripe plum tomatoes, or any other ripe, red tomatoes
1 small red pepper, deseeded and cut into 1 inch (2.5 cm) squares
1 small yellow pepper, deseeded and cut into 1 inch (2.5 cm) squares
1 medium onion, peeled and chopped into 1 inch (2.5 cm) squares
2 large garlic cloves, peeled and finely chopped
a handful of torn fresh basil leaves, about ½ oz (10 g)
1 heaped teaspoon coriander seeds, crushed

Directions

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