Ratatouille and Goat Cheese Wrapped in Phyllo
1 teaspoon olive oil, divided
1. Heat 1/4 teaspoon oil in a large nonstick skillet. Add eggplant; sauté 2 minutes. Remove eggplant from pan; set aside. Heat 1/2 teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, sauté 2 minutes. Remove zucchini mixture from pan, and set aside. Heat 1/4 teaspoon oil in pan. Add chopped onion and garlic, and sauté 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes. Remove pan from heat. Stir in basil and the next 5 ingredients (basil through goat cheese).
2 cups finely diced peeled eggplant
2 cups finely diced zucchini
1-1/2 cups finely diced yellow squash
1 cup finely chopped red bell pepper
1 cup finely chopped onion
2 garlic cloves, minced
2/3 cup diced seeded peeled tomato
1-1/2 tablespoons minced fresh basil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 (4-ounce) package crumbled goat cheese
20 sheets frozen phyllo dough, thawed
olive oil-flavored cooking spray
5 cups gourmet salad greens
2. Preheat oven to 450 degrees.
3. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets. Cut stack into 4 (4-1/2 x 14-inch) strips crosswise. Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture.
4. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray. Bake at 450 degrees for 6 minutes or until golden. Serve warm with gourmet greens.
Yield: 20 phyllo turnovers (serving size: 2 triangles and 1/2 cup gourmet greens).
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