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VEGETABLE STRUDEL

1/2 cup julienne carrots
1/2 cup julienne celery
1/2 cup julienne zucchini
1/2 cup julienne red and green bell peppers
1 each minced shallot
1 tablespoon fresh thyme
1 tablespoon fresh basil
3 tablespoons canola oil
1/4 cup white wine
1/4 cup Boursin cheese or light cream cheese
Salt and pepper to taste
1 box phyllo dough
1/4 cup margarine (melted) or canola oil

Saute first seven ingredients in 3 tablespoons canola oil until al
dente. Add white wine, cook an additional five minutes. Remove
from heat, add cheese and mix thoroughly. Set aside to cool. Take
two sheets of phyllo dough and using pastry brush, brush with
margarine or oil. Cut phyllo into 8-inch by 8-inch squares. Place
the vegetable mixture in the bottom of the phyllo square, fold over
sides and roll up. Brush outside of strudels with margarine or oil.
Bake on rack on a sheet tray at 350 degrees for 15-18 minutes or
until golden brown.

Yield: 8 8-inch strudels

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