I’d like to think I’m an above average cook; based on the success of the many meals and dishes I cook a week, I would say that my own opinion is valid. With an eager taste-tester at home, compliments fro my friends, and even specific requests for recipes from my family, my confidence in my own abilities is pretty strong. That’s not to say, though, I haven’t had my fair share of kitchen mishaps or had to modify dishes along the way as I realize I’m missing key ingredients. A decent home-cook I may be, but I’m still human.

The biggest mistake I make in the kitchen (other than gorging myself on the food I prepare) is adding too many unnecessary ingredients. For example, when following a recipe I sometimes catch myself getting off track and adding spices that are uncalled for, in an effort to be creative. This isn’t always a bad thing; modifying recipes and taking away or adding ingredients you like is what makes a dish your own. Still, it’s next to impossible to modify a recipe once you’ve added a full tablespoon of cayenne pepper or double the amount of salt.

My habit of being overzealous with cooking has, unfortunately, blinded me to the fact that a simple drizzle of olive oil and a pinch of salt and pepper will transform most things into a spectacular dinner. Take vegetables, for instance: in their raw form, they are a quick snack or boring crudités for a cocktail party. Incorporate basic seasoning, a hot oven and a half hour and you have a flavorful, classic side dish for dinner. There is no need for extra spices or special sauces – the heat serves as a magic ingredient that sweetens red peppers, mellows onions and enhances the earthy flavor of cruciferous vegetables. This recipe for roasted vegetable strudel calls for little more than a healthy selection of veggies and cooking time in exchange for a tasty and fancy looking appetizer.

Roasted Vegetable Strudel

Adapted from Proud Italian Cook

• 1 package of Phyllo dough
• 1 red pepper
• 1 medium yellow onion
• 1 large zucchini
• 1 small yellow squash
• 2 shallots
• 3 Tablespoons olive oil, plus extra for brushing
• 1 Tablespoon of balsamic vinegar
• Salt and pepper

Remove Phyllo dough from refrigerator and allow to fully defrost before using. Heat oven to 425 degrees and dice each of the vegetables. Place in a large bowl and toss with 3 tablespoons of olive oil, vinegar and a pinch of salt and pepper. Roast the vegetables for approximately 30 – 40 minutes, until tender and golden. Allow to come to room temperature; meanwhile, carefully unroll Phyllo dough and set aside 6 sheets (wrap the rest up for future use). On a baking sheet lined with parchment paper, place one sheet of Phyllo dough and lightly brush with olive oil; Place another sheet on top and repeat until all six are assembled. Pour roasted vegetables onto dough and spread, keeping a 1 ½” border. Fold up the border ends over the vegetables then carefully roll up starting on the longer side until it forms a log. Lightly brush the top with olive oil and bake for about 30 minutes, until the strudel is golden. Let cool for 15 minutes before slicing and serve with marinara sauce for dipping.

I could have stopped after roasting the vegetables and had been perfectly happy. Allowing them to hang out in the oven for awhile produces a deeper flavor and the coating of olive oil helps them turn a nice golden color. The slight splash of balsamic vinegar somewhat caramelizes each morsel and would lead one to think the recipe isn’t entirely healthy. My positive attitude towards this strudel pretty much ended when the vegetables came out of the oven; working with Phyllo dough can seem impossible. To make the process as easy as possible, make sure you keep a damp paper towel over the stack of sheets while you’re working. If the sheets fall apart in your hands (as they did mine), you can use the olive oil as a binder to piece them back together.

When the strudel is ready it will be browned on the top with a sturdy bottom, and is easy to cut. A small dollop of marinara sauce is as flashy as this recipe gets, and there’s something to be said about using very little to bring out the best in some healthy veggies. In fact, there’s something to be said about making a dish consisting mostly of veggies considering holiday season is well under way. I can’t promise it will counter the effects of those dozens (or so) Christmas cookies in your near future but it might taste just as good.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.