Aren’t these the cutest? I found this recipe from Cooking Light and thought they were just the cutest things ever! I think if my vegetables were served in these as a kid, I would have been way more excited about eating them. I made my phyllo dough from scratch, but the store-bought kind will cut down the time it takes to make these vegetable purses. For the ties, I wanted to choose something edible, so I tied them with chives from my herb garden. I also discovered a delicious sauce that goes great with these – red bell pepper sauce! This is also easy to make, just add red bell pepper, olive oil and balsamic vinegar in a blender and wa-lah! I added feta cheese, artichoke hearts, chopped red bell pepper, zucchini and butternut squash, but let your imagination run wild. You can serve these vegetable purses as an appetizer, side or light main dish.
IngredientsPhyllo dough
- 2 cups flour
- ½ tsp salt
- ⅔ cups warm water
- 2 tbsp olive oil
- Chives (to tie – optional)
Filling
- 2 tbsp olive oil
- 1 large organic zucchini squash, quartered
- 1 cup cubed butternut squash
- 1 red bell pepper, chopped
- ½ cup artichoke hearts, chopped
- ½ cup light crumbled feta cheese
- Salt and pepper to taste
More in source!
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