Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 10 whole Sheets Phyllo Dough
- 1 whole Eggplant
- 2 whole Zucchini, Sliced
- 1 whole Red Pepper Julienned
- 1 whole Tomato (or More!), Sliced
- 2 teaspoons Minced Garlic
- 1 Tablespoon Olive Oil
- 1 teaspoon Basil
Preparation Instructions
Note: I suggest looking at the accompanying blog post, which has step-by-step photo instructions as well as suggestions for modifications. Feel free to be creative with this recipe!
Slice eggplant and sprinkle with salt. Let sit for 30 minutes and then quickly rinse salt off. Chop into 1-inch pieces. Combine with other vegetables in a bowl and toss with olive oil, garlic, salt, pepper, and basil. Place in a single layer on cookie sheet covered in foil; roast in the oven at 450 degrees for 25-30 minutes (until tender and moisture is gone), stirring often.
For the crust, spray a pie dish with cooking spray and lay a sheet of phyllo dough inside. Spray dough and top with another sheet of dough, rotating slightly to cover the sides of the dish. Continue until your crust is 10-12 sheets of dough thick. Spoon roasted vegetables inside and fold over the sides of the crust. Bake at 350 degrees for 25 minutes or until crust has browned. Serves 6.
Nutrition: 155 cal, 5g fat, 1g sat fat, 0g trans fat, 0mg cholesterol, 550mg sodium, 26g carbs, 5g fiber, 4g sugar, 4g protein, 23% vit. A, 81% vit. C, 2% calcium, 9% iron.
