Vegetable Filo Roll Extravaganza

From Moosewood Restaurant: Low Fat Favorites

Serves 8

FILLING:
1 cup chopped onions
1 cup peeled and julienned carrots
1 cup thinly sliced red bell peppers
1 cup julienned yellow squash or zucchini
2 cups sliced mushrooms (about 7 ounces)
1/4 tsp dried tarragon
1 Tbsp chopped fresh basil (or 1 tsp dried, but fresh is way better!)
salt and black pepper to taste

CRUMBS:
1 cup whole wheat bread crumbs
2 garlic cloves, pressed or minced
2 Tbsp finely grated Parmesan cheese

FILO:
1 Tbsp olive oil
1 Tbsp butter
12 sheets filo dough (1/3 pkg)
1 Tbsp fennel, poppy or sesame seeds

In a covered nonstick saucepan, prepped with cooking spray, saute onions on med heat for 5 min. Add carrots, cover and cook 5 min. Stir in peppers and squash, cover and cook 1 min. Add mushrooms, tarragon and basil; cook until mushrooms release their juices and become tender, 5 - 10 min. Drain and season with salt and pepper.

Combine the crumb ingredients in a bowl.

Melt together the oil and butter over low heat (I nuke it).

Prepare a baking sheet with cooking spray.

Preheat oven to 350F.

Place bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush handy. Work quickly, in a draft free setting, because unoiled filo becomes brittle when exposed to the air. Unfold the stack of filo sheets when ready.

ASSEMBLY: Stack 3 sheets filo on baking sheet. Lightly brush with oil mixture. Sprinkle with about 1/4 crumbs. Repeat the layers until completely used.

Spread the vegies evenly on the filo stack within 1 inch of all four edges. Starting at one of the long edges, roll up, jelly-roll style, and turn seam side down on tray. Tuck in pastry ends. Brush with remaining butter mixture and sprinkle with seeds.

Bake for 30 - 40 min, until golden and puffed.

Serve hot or warm, but it should be served within 1/2 hour of baking, or it starts to sog out!

Yummmmmmm