Mediterranean Vegetable And Feta Strudel - cooking recipe

Ingredients

2 None red bell peppers, deseeded, quartered
2 tbsp olive oil
1 None medium eggplant, thinly sliced
2 None zucchini, thinly sliced lengthwise
1/2 lb feta cheese, crumbled
1 tbsp fresh basil, chopped
8 sheets filo dough
4 1/2 tbsp butter, melted
1 tsp sesame seeds
None None baby arugula, to serve

Preparation

Preheat broiler. Place peppers, skin-side up, on a baking tray. Broil for 5-10 mins, until skin blisters and blackens. Cover with plastic wrap and set aside until cool enough to handle. Peel. Remove white membrane and slice thickly.
Meanwhile, heat oil in a large frying pan over high heat. Cook eggplant and zucchini for 4-5 mins, until golden and tender. Set aside. Combine feta, basil and 1 tsp water. Set aside.
Preheat oven to 400\u00b0F. Layer filo dough together, brushing each sheet with melted butter. Arrange eggplant lengthwise along center of filo dough, spread with feta mixture then top with roasted pepper and zucchini.
Brush edges with butter, fold in short sides then roll up from long side to enclose filling. Place strudel, seam-side down, on a lightly greased baking tray. Brush with remaining butter and sprinkle with sesame seeds. Bake for 25-30 mins, until lightly browned all over.
Cut strudel into 4 pieces. Serve with arugula.