Sundried Tomato, Vegetable & Cabot Cheese Strudel

Ingredients

6 tablespoons olive oil, divided
2 shallots, minced
2 cloves garlic, minced
8 ounces shitake mushrooms, stemmed and sliced
1 green and 1 red bell pepper, cut into julienne
½ small head broccoli, cut into small florets
3 green onions, chopped
1 small carrot, chopped
¼ cup sundried tomatoes, chopped
½ cup dry white wine
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh thyme
Salt and ground black pepper to taste
12 large sheets phyllo dough, thawed
12 ounces Cabot Sharp Lite75 Cheddar, grated (about 3 cups)

Directions

PREHEAT oven to 375°F.

HEAT 2 tablespoons of oil in skillet over medium-low heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and peppers and stir for 1 to 2 minutes longer. Add broccoli, green onions, carrots and sundried tomatoes and cook until tender.

ADD wine to skillet and cook until nearly evaporated. Stir in basil and thyme and season with salt and pepper. Spread vegetable mixture out on baking sheet to cool.

BRUSH one sheet of phyllo dough lightly with some of remaining olive oil. Top with second sheet and brush again. Repeat 2 more times, for total of 4 layers.

PLACE one-third of vegetable mixture slightly below center point of phyllo. Sprinkle with one-third of cheese. Fold in ends and roll up into cylinder.

MAKE two more cylinders with remaining phyllo, vegetable mixture and cheese. (Strudels should be about 6 to 8 inches long and 3 inches in diameter.)

PLACE strudels on baking sheet and bake for 15 minutes, or until golden brown. Cut in half to serve.

Recipe courtesy of Chef Bradley Koehler of New England Culinary Institute.