Ingredients

6 ounces green beans or yellow wax beans, trimmed and cut into 1-inch lengths 3-4 tablespoons olive oil or vegetable oil 8 ounces mushrooms, quartered 2 cups peeled and finely chopped turnips or rutabagas (10 ounces) 1 cup chopped peeled carrots or parsnips (2 medium) 1 large red, yellow, or green sweet pepper, cut into thin strips 1/2 cup sliced onions or leeks or 1/4 cup minced shallots 1 cup shredded Swiss, Monterey jack, or mozzarella cheese (4 ounces)   1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed 2 teaspoons minced fresh sage or 1/2 teaspoon ground sage 1/2 teaspoon salt 1/4 teaspoon pepper 6 sheets frozen phyllo dough (about 18x14-inch rectangles), thawed 1/4 cup margarine or butter, melted 1 tablespoon grated Parmesan or romano cheese  

Description

Garden Vegetable Strudel, Recipe

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