Organic Roast Vegetables in Phyllo Pouches














By Sara Snow

Here is how I prepare a vegetarian harvest celebration, all organic, all newly ‘harvested’ from the ground.


2 large sheets of Phyllo dough

2 T olive oil for pan
2 Onions – chopped
3 Cloves Garlic – chopped
2 Zucchini – chopped
3 Carrots – chopped
10 Mushrooms – chopped
(Could also use artichokes, celery, squash or anything else that is available to you)
2 T chopped fresh sage
2 T chopped fresh rosemary
Salt & Pepper to taste
Freshly grated Romano or Parmesan Cheese


In a sauté pan, lightly cook the onions & garlic in olive oil.

Add zucchini, carrots and mushrooms.  Add herbs and season with salt and pepper to taste.  Saute, stirring often, until vegetables are cooked but still firm.  (Do not cover)

While the vegetables are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Lay 2 sheets of phyllo dough out on a flat surface.  Using a slotted spoon, place a healthy scoop of vegetables in the center and sprinkle with freshly grated cheese.

Fold the four corners in and secure with a toothpick.  Lightly grate another small layer of cheese on top.  (If you’re having a hard time getting the corners to stay in place, you can flip the pouch and bake it flat side up).

Place pouches on the parchment lined cookie sheet and bake at 350 for 20 minutes.

Top each with a sprig of fresh rosemary.


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