Vegetable Strudel
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Julienne carrots |
| 1/2 | c | Julienne celery |
| 1/2 | c | Julienne zucchini |
| 1/2 | c | Julienne red and green peppers |
| 1 | Minced shallot | |
| 1 | tb | Fresh thyme |
| 1 | tb | Fresh basil |
| 3 | tb | Canola oil |
| 1/4 | c | White wine |
| 1/4 | c | Boursin cheese or light cream cheese |
| Salt and pepper to taste | ||
| 1 | Box phyllo dough | |
| 1/4 | c | Margarine (melted) or canola oil |
| INFUSED TOMATO OIL | ||
| 1 | c | Ripe tomatoes, chopped |
| 2 | c | Olive oil or canola oil |
| CHAMPAGNE CAVIAR VINAIGRETTE: | ||
| 1/4 | c | White balsamic vinegar |
| 1/8 | c | Champagne |
| Juice of 1 lemon | ||
| 1/2 | c | Olive oil |
| 1/2 | c | Canola oil |
| 1 | ts | Fresh dill, chopped |
| 1 | ts | Beluga caviar |
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