Roasted Vegetable Strudel with Roasted Red Pepper Coulis

Ingredients

• 2 portobello caps, cleaned and cut into strips
• 8 baby carrots, cut in half lengthwise
• 12 asparagus spears, trimmed at the bottom
• 1 zucchini, cut into 2-inch long strips
• 1 yellow squash, cut into 2-inch long strips
• 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 8 grape tomatoes, cut in half
• 2 cups arugula
• 4 sheets phyllo dough
• Nonstick cooking spray
• Roasted Red Pepper Coulis, recipe follows
• 1 tablespoon olive oil
• 2 cups roasted red bell pepper strips
• 1/2 cup thinly sliced yellow onion
• 1/2 cup thinly sliced leeks
• 1 tablespoon minced garlic
• 4 fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh cilantro leaves
• 4 cups vegetable stock
• Salt and pepper
• 1 tablespoon extra-virgin olive oil

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