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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Rating:
★★★★☆ 13 votes
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

Step-By-Step

1Dice all vegetables into small pieces.

2Mix all together in bowl add salt and pepper and enough olive oil to coat the vegetables.

3Roast vegetables in 425 oven for 15 minutes.

4Fill cups about 1/3 full with cheese. I do this with a pastry piping bag.

5Top with roasted vegetables.

6Bake 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