Roast-Vegetable Phyllo Cups

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Roast-Vegetable Phyllo Cups

Prep Time: 25 minutes

 

 

Ingredients

 

3/ pound Japanese eggplant, cut into 1/2-inch dice

2 red sweet peppers, cut into 1/2-inch dice

2 yellow sweet peppers, cut into 1/2-inch dice

2 tablespoons olive oil

2 teaspoons chopped fresh rosemary or 1/4 teaspoon

dried with 1 tablespoon chopped fresh parsley

1/2 teaspoon kosher salt

2 packages (2 oz. each) mini phyllo pastry shells

(there are 15 per package)

Fresh rosemary sprigs, for garnish

 

Directions:

 

1. Heat oven to 450 degree F. Line a large cookie

sheet with foil. Lightly coat foil with vegetable

cooking spray.

2. Combine eggplant and bell peppers in large bowl.

Add oil, rosemary, and salt. Toss to coat. Spread

vegetables in a single layer on prepared cookie sheet.

Roast vegetables 20 minutes, turning once, until

tender.

3. Reduce oven temperature to 350 degree F. Transfer

vegetables with spatula to bowl; cool. Puree half the

vegetables in a food processor until smooth; set

remaining diced vegetables aside.

4. Remove foil from cookie sheet. Arrange phyllo

shells on cookie sheet. Divide and fill shells with

vegetable puree, then divide and top each with diced

vegetables. Bake 8 minutes, until filling is heated

through. Arrange on serving platter. Garnish with

rosemary, if desired. Serve immediately. Makes 30

phyllo cups.

Make-Ahead Tip: Prepare vegetables and puree as

directed above. Cover and chill up to 24 hours.

 

Nutritional facts per serving

 

calories: 30 , total fat: 1.5g , saturated fat: 0g ,

cholesterol: 0mg , sodium: 47mg , carbohydrate: 4g ,

fiber: 0g , protein: 1g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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