Ingredients:
1 cup vegetable broth
1 medium carrot, cut into thin strips
2 celery ribs, cut into thin strips
1 small zucchini, cut into thin strips
1 small yellow squash, cut into thin strips
1 small red pepper, cut into thin strips
5 roasted garlic cloves, skins removed and mashed
2 Tbsp chopped basil (or 2 tsp dried)
1 Tbsp chopped parsley
Salt and pepper to taste
4 sheets frozen phyllo dough, thawed
3 Tbsp reduced-fat margarine, melted
Instructions:
Preheat oven to 400ºF. 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 & 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. Makes 4 Servings.
Nutritional Information:
Nutritional Information (per serving): 131 Cal; 6 g Total Fat; 18 g Carb; 0 mg Cholesterol; 224 mg Sodium; 3 g Protein; 2 g Fiber.
Dietary Exchanges: 3/4 Bread; 1 Vegetable; 1-1/2 Fat.
