Source: Marilyn Helton

Light phyllo strudel stuffed with fresh vegetables.

Servings

1 cup low sodium vegetable broth
1 medium carrots , cut into thin strips
2 medium celery stalks , cut into thin strips
1 small zucchini , cut into thin strips
1 cup sliced summer squash , cut into thin strips (yellow)
1 small red bell peppers , cut into thin strips
5 medium garlic cloves , roasted, skins removed, and mashed
2 tbsp fresh basil , chopped (or 2 tsp dried)
1 tbsp chopped parsley
1 pinch salt and pepper (to taste)
4 phyllo pastry dough sheet , thawed
1 oz reduced fat margarine (80%) , melted

1 Preheat oven to 400 degree F. Spray baking sheet with vegetable spray.
2 In large saucepan, bring vegetable broth to a boil. Add carrot, celery, zucchini, and yellow squash. Cook 3 minutes; drain.
3 In large bowl, combine cooked vegetables, pepper, garlic, basil, parsley, and salt and pepper.
4 Unfold 1 phyllo sheet. Working quickly, brush phyllo sheet lightly with melted margarine. Spoon 1/4 of the vegetable mixture onto center of phyllo sheet.
5 Roll up into a log, starting from longest side. Fold edges over to seal and place on prepared baking sheet. Lightly brush again with margarine.
6 Repeat with remaining 3 phyllo sheets. Bake 15 or 20 minutes, or until golden brown. To serve, slice on diagonal. Serve warm.