Roasted Vegetable Bake

  • Prep Time:
  • Start to Finish:
  • Servings: 2 rolls (about 24 slices)


2 cups Green Giant™ Fresh Eggplant, diced
2 cups Green Giant™ Fresh Zucchini, diced
1 cup Green Giant™ Fresh Mini Peppers, diced
1 cup onion, diced
1/8 cup olive oil
1 1/2 tsp salt
1 tsp ground pepper
16 phyllo pastry sheets, thawed
1 stick butter, melted
1 1/2 cup parmesan cheese, shredded
2 cups Italian cheese blend, shredded
1/2 cup loosely packed Green Giant™ Fresh basil, chopped


  1. Heat oven to 400°F.
  2. Line 2 baking sheets with parchment paper or foil. On the first sheet, place all of the diced vegetables and toss with olive oil and salt and pepper. Place in the oven for 30 minutes, or until vegetables are well roasted and browned around the edges.
  3. On your work surface, place one sheet of phylo dough. Lightly brush with butter and sprinkle with parmesan cheese. You will be creating 2 rolls, so pace yourself with the butter and cheese. Make sure to keep your phylo dough covered while using to prevent sheets from drying out before they are needed. Repeat this until you have 8 layers for your first pastry roll, create 8 more layers for your second roll.
  4. Divide the roasted vegetables between the two stacks of phylo. Top the vegetables with the Italian cheese blend and fresh basil. Roll the pastry around the vegetables. Brush top of rolls with butter and sprinkle with parmesan cheese. Place rolls into oven and bake for 20 minutes or until pastry is golden brown. Remove from oven and let cool for at least 5 minutes before cutting. Cut into 2” slices and serve!