Often around this time of year when people are having dinner parties they often ask me for a flexible, easy to make a vegetarian dish that can be served as a starter or a main course. This is also a dish where most of the preparation can be done ahead of time.
Now you don’t have to be a vegetarian to enjoy a meatless dish, just open-minded. Of course the key to success is how you cook, rather than what you cook. The two important keys to this dish are: one cut the vegetables into a chunky size, and two brown them before roasting them in the oven. If you cut the vegetables too small and then pile them into a small roasting dish you will end up steaming them instead.
Some called it filo others called phyllo pastry, but neither are correct “spellings” rather they are different transliterations of the Greek word φύλλο meaning “leaf.”
Ingredients for 3 portions (6 parcels)
6 sheets filo/phyllo pastry
175g (7oz) fresh mozzarella cheese
6 pecan halves *optional
50g (2oz) grated Parmesan
250g (10oz) vine ripe tomatoes
25g (1oz) butter or margarine
100g (4oz) yellow pepper
100g (4oz) red pepper
100g (4oz) flat mushrooms
100g (4oz) Aubergine
150g (6oz) courgette
1 small red onion big dice
6 cloves garlic
2 Tbsp olive oil
8-10 basil leaves sliced
125ml (1/4 pint) balsamic vinegar
Washed salad leaves
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- Cut the tomatoes in half lengthwise, rub with a little olive oil, season and cook in the oven on a low heat 120 C gas mark 1 (put fan on if your oven has one). Cook them in the bottom of the oven on a shallow tray so they dry out as well as cook for about 2 hours. Remember you are drying the tomatoes as you cook them slowly to concentrate the flavour. When cooked remove from the oven and allow to cool.
- Trim off the very top of the garlic, rub with olive oil and cook in the oven until the garlic is tender. Then remove the garlic and reserve.
- Mix the mozzarella, Parmesan in a food processor and season with salt and pepper.
- Divide the cheese mix into 6 equal amounts push a pecan into the centre of each one and refrigerate.
- Fold one sheet of filo in half lengthwise into a rectangle and brush the edges lightly with water.
- Place one ball of the cheese at one end of the filo rectangle and fold over to create a triangle, which is about 5 inches (125 mm) long. Where the triangle joins the filo sheet fold the triangle again, and finally a third time.
- Trim off the excess filo pastry and make sure the triangles are well sealed to prevent the cheese coming out during the cooking.
- Repeat the process until you have 6 triangles then brush them with melted butter and place them on a baking sheet lined with baking parchment.
- Reduce the balsamic vinegar in a nonstick saucepan until it is syrupy, cover and allow to cool.
- In a large nonstick frying-pan cook the peppers, aubergine, courgette, mushroom and red onion separately in a little olive oil allowing each to get some colour on it then mix the peppers, aubergine, mushrooms, onions and courgettes & transfer to a roasting pan.
- Roast the vegetables in the top of the oven at 180 C (350 F ) gas mark 4, until they are just tender but not mushy.Remove from the roasting tray and allow them to cool.
- When cool add the tomatoes and basil to the roasted vegetables. Next squeeze the roasted garlic cloves out of the skin and gently stir into the Ratatouille vegetables and season with salt and pepper.
To finish the dish
Turn up the oven to 190 gas mark 5 and bake the phylo parcels until they golden brown. Turn them over so they are brown on both sides.
Now return the Vegetable Ratatouille to the oven for a couple of minutes just to warm through.
To Serve
Make a little mound of salad leaves on one side of each dinner plate, and then top with two cheese parcels. Then carefully place a mound of the roasted vegetables at the front and finally drizzle a little of the reduced balsamic vinegar around the plate.
Chef’s Tips
When making the parcels remember that phylo pastry dries out fast, so try to work quickly, away from the heat if possible and wrap the sheets you’re not using with parchment paper and a damp tea towel. You may find that 1 parcel is enough to serve as as starter and 2 parcels if you serve it as a main course.
This is a re-edited recipe from my newspaper recipe column ©KevinAshton 2007
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This looks like the perfect appetizer to a Holiday meal.
I like the roasted vegetables. It’s a nice recipe to share with family and friends
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Thank you Teri for your kind feedback. I often think when it come to planning dinner parties that at least one or two course should be prepared ahead so that most of the stress of getting the food to the table is removed. After all the host should give themselves a chance to enjoy the social gathering too. Happy Holidays to you and your family. Kevin
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Completely agree. I have a friend who had everything pre made before the big day including a pre made frozen dessert that could be made a week before
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These look delicious Chef! Any recommendations for alternative fillings and maybe wine to accompany them?
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You might try spinach and shrimp. First marinate the shrimp in a little oyster sauce before saute them in garlic. As for wine suggestions with either version I think a Spanish Blush (Rosado) wine from the Navarra region which is renowned for it blush wines. Full of flavour but quite dry and yet not too acidic, so it adds to the flavours of the dish.
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It looks delicious😉🙂
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Thank you and Happy Holidays to you and your family
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Royal!👍
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Thank you
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Well, you did it again with all these delicious menus. I’m trying to decide what to eat next. Please read more of my blogs too. Take care.
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Thank you for your kind words, I too enjoy your blog…Happy Holidays !
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Merry Christmas!
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Thank you and Merry Christmas to you and your family 🙂
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I can so vividly imagine all the wonderful flavors in this ✨. I think it would be lovely as a starter or in really small portions as an appetizer😍. Thank you for the inspiration 💖
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Hi Kägu, and welcome to my blog. Thank you for you kind words they are appreciated. Itaken a look at your blog and like it very much, please stay in touch.
Best Wishes
Kevin
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Must give it a try…loved it
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Thank You
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Hey Kevin that seems really delicious, I was wondering if you know of vegan options to the cheese.
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These days there are a growing number of vegan cheeses. Obviously you need a cheese that melts fairly easy for this particular recipe. London now has a vegan only cheese shop here is a link. https://lafauxmagerie.com/collections/cheeses
I think the Smokehouse cheese or the Baby Blue should go well with the roast vegetables.
Best Wishes
Kevin
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Thanks Kevin! Sounds good, will have a check at the brands — assume these will be available anywhere in the world!
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I’m not sure since the vegan cheese shop I mention only open in 2019. But I know it is a field that is continuing to grow and thusly there are a growing number of articles on the subject such as this one. https://www.healthline.com/nutrition/vegan-cheese?c=897467424484
Best Wishes
Kevin
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Thanks for taking time and replying to this one Kevin, means so much! 🙂
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