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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Vegetable Medley Strudel

Source: Marilyn Helton

Light phyllo strudel stuffed with fresh vegetables.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	160.8

Total Carbs	17.1 g

Dietary Fiber	2.2 g

Sugars	2.3 g

Total Fat	8.4 g

Saturated Fat	1.5 g

Unsaturated Fat	2.2 g

Potassium	180.2 mg

Protein	2.4 g

Sodium	247.4 mg

Dietary Exchanges 8.4 Fat, 1.1 Vegetables, 0.7 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degree F. Spray baking sheet with vegetable spray.
In large saucepan, bring vegetable broth to a boil. Add carrot, celery, zucchini, and yellow squash. Cook 3 minutes; drain.
In large bowl, combine cooked vegetables, pepper, garlic, basil, parsley, and salt and pepper.
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.
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.
Repeat with remaining 3 phyllo sheets. Bake 15 or 20 minutes, or until golden brown. To serve, slice on diagonal. Serve warm.