Vegetable and Ricotta Filo Roll

Description

To serve, slice and accompany with salad greens.

2		Zucchini (thickly sliced diagonally)
1		red onion (sliced)
1		red capsicum (sliced)
100	g	mushrooms (chopped)
		olive oil (a spray)
1⁄2	Cup	tinned artichoke hearts (drained and halved)
300	g	reduced fat ricotta
2	clv	Garlic (finely chopped)
1⁄4	Cup	basil leaves (chopped)
8		sheets filo pastry
2	T	reduced fat milk
100	g	mixed salad greens (for serving)

Spray the zucchini, onion, capsicum and mushrooms with olive oil and place onto a lined oven tray and bake at 200°C for 15-20 minutes or until tender.
Combine the vegetables, artichokes, crumbled ricotta, garlic and basil.
Lay one sheet of filo pastry onto benchtop, brush with milk and top with another sheet. Repeat the process with remaining sheets to form a pile of layered pastry. Cut through the sheets to form two squares.
Spoon mixture over two thirds of each pile of pastry and roll up like a Swiss roll. Brush each roll with milk, sprinkle with pepper and place onto a lined oven tray and bake at 200°C for 15 minutes or until crisp and golden.
Allow to cool slightly and serve accompanied with crisp greens.

Nutritional information (per serve)