|1||Onion; sliced 1|
|2||Heads garlic; trimmed 2|
|2||Carrots; sliced 2|
|1||Red pepper; cut into chunks 1|
|1||Sweet potato; peeled and cut up 1|
|1||Celeriac; peeled and cut up 1|
|2||Plum tomatoes; cut into 8 wedges 2|
|¼ cup||Olive oil 50 mL|
|2 teaspoons||Salt 10 mL|
|2 cups||Cooked couscous; rice or wheat|
|; berries 500 mL|
|1 tablespoon||Fresh thyme 15 mL|
|2 tablespoons||Water 25 mL|
|½ cup||Breadcrumbs 125 mL|
|6 ounces||Goat cheese; crumbled (optional)|
|; 175 g|
|¼ cup||Chopped fresh basil 50 mL|
|10||Sheets phyllo pastry 10|
|⅓ cup||Unsalted butter; melted (or olive|
|; oil) 75 mL|
Arrange vegetables on a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and thyme. Roast in a 425F/210C oven for 50 to 60 minutes or until vegetables are very tender.
Squeeze garlic out of its shell and combine with vegetables, cooked grain, goat cheese and basil.
Arrange two sheets of phyllo, separately on tea towels. Cover remaining phyllo with plastic wrap. Brush phyllo sheets with butter (mixed with water) and sprinkle with breadcrumbs. Repeat with remaining phyllo making two piles of 5 sheets. Arrange vegetables down one long side of the phyllo and roll up.
Transfer gently to a baking sheet. Make diagonal slashes through the top layer of pastry. Bake at 400F/200C for 30 to 40 minutes until well browned.
CHARMOULA SAUCE: Combine 1 clove minced garlic with 1 teaspoon/5 mL each ground cumin and paprika and ½ teaspoon/2 mL cayenne. Stir in ½ cup/125 mL mayonnaise or yogurt cheese or a combination. Add 1 tablespoon/15 mL lemon juice and 2 tablespoon/25mL chopped fresh cilantro.
Converted by MC_Buster.
NOTES : Makes 8 servings
Converted by MM_Buster v2.0l.
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