Roasted Veggies in Fillo Cups

Tonya Young

By
@CooksWithSpice

This is so easy and makes a pretty, colorful impression as an appetizer. The roasted veggies are a great flavor combination with the herbed cheese and flaky fillo pastry. Good hot or cold.


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Comments:

Serves:

12

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
These are beautiful appetizers that are sure to impress your guests!

Ingredients

1
zucchini, diced small
1
yellow squash, diced small
1
eggplant, diced small
1
red onion, diced small
1
red pepper, diced small
salt and pepper to taste
olive oil
2 box
frozen fillo cups
2 pkg
herb flavored spreadable cheese, softened

Directions Step-By-Step

1
Dice all vegetables into small pieces.
2
Mix all together in bowl add salt and pepper and enough olive oil to coat the vegetables.
3
Roast vegetables in 425 oven for 15 minutes.
4
Fill cups about 1/3 full with cheese. I do this with a pastry piping bag.
5
Top with roasted vegetables.
6
Bake for 15 minutes at 375.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy