Stuffed Phyllo Vegetable Basil Roll

1. 1 Butterpack 180 g ≈ $1.58 20 g
2. 2 Sunflower oil 10 ml
3. 3 Eggplant≈ $4.33 per kg 50 g
4. 4 Zucchini≈ $3.00 per kg 100 g
5. 5 Leekpack 300 g ≈ $2.50 20 g
6. 6 Bell peppers≈ $6.00 per kg 40 g
7. 7 Button mushrooms≈ $7.50 per kg 40 g
8. 8 Tomato pastepack 140 g ≈ $1.00 15 g
9. 9 Fresh basilpack 30 g ≈ $2.50 8 g
10. 10 Hard cheesepack 200 g ≈ $2.70 30 g
11. 11 Filo pastrypack 400 g ≈ $4.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 60 g
12. 12 Ground black pepper 1 g
13. 13 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the eggplant³, zucchini⁴, and bell⁶ pepper; slice the leek⁵ into rings; and cut the mushrooms into slices.

2. Heat sunflower oil in a pan and sauté the vegetables and mushrooms for 12–15 minutes until tender, then season with salt and pepper.

3. Let the filling cool for 10 minutes, then stir in tomato⁸ paste, chopped basil, and half the grated cheese.

4. Preheat the oven to 375°F (190°C). Melt butter¹ and brush each phyllo sheet lightly, stacking them.

5. Spread the filling along the sheet, leaving a 2-inch border, then fold the edges and roll tightly into a log.

6. Place the roll seam-side down on a parchment-lined baking sheet, brush with butter¹, and sprinkle with the remaining cheese.

7. Bake for 25–30 minutes until golden, let rest for 5 minutes, then slice.

In short

• In the planner this dish is cooked for two days: reheat on day two.