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Vegetable Wellington Recipe

   
 

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     Vegetable Wellington

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
1 bunch asparagus, blanched, cooled, cut into 2 inch pieces
2 carrots, julienned into 2 inch pieces, blanched, cooled
4 oz snow peas, blanched, cooled, cut into 2 inch strips
1 zucchini, julienned into 2 inch pieces
1 yellow squash, julienned into 2 inch pieces
1 red bell pepper, julienned into 2 inch strips
6 sheets frozen phyllo dough, thawed
1/2 c (1 stick) butter, melted
1/2 c Perfect Pesto (recipe in cookbook) or purchased pesto
 
1/4 c chopped fresh basil
1/4 c chopped fresh parsley

Instructions
Arrange a mixture of the vegetables in 6-8 individual bundles. Pat the vegetables dry with paper towels. Unroll the dough and cover with damp towel to keep moist. Place 1 sheet of dough on a cutting board. Brush with butter. Place another sheet on top and brush with butter. Top with a third sheet and brush with 1/4 c of the Perfect Pesto. Cut the stacked sheets horizontally into thirds or quarters. Place 1 bundle of vegetables at an angle 2 inches from the top. Fold 1 corner across the vegetables and continue to fold as for a flag. Tuck the excess dough under. Repeat the process until all packages are assembled. Place the triangles on a nonstick baking sheet. Brush the tops with butter. Sprinkle with basil and parsley. Bake at 350 degrees for 20-25 minutes or until golden brown. Serve whole or cut into halves diagonally with your favorite tomato sauce.


Originally Submitted
10/20/2012





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