roasted veggies in phyllo cups

Name: Roasted Veggies in Phyllo Cups
Prep time: 15 min
Cook time: 30 min
Yield: 12
Cuisine: Greek
Ingredients: 1 medium zucchini, diced small; 1 medium yellow squash, diced small; 1 medium eggplant, diced small; 1 medium red onion, diced small; 1 medium red bell pepper, diced small; - salt and pepper, to taste; - extra virgin olive oil; 2 box(es) frozen Phyllo cups; 12 ounce(s) herb flavored spreadable cheese, softened

(13 RATINGS)

679 Pinches 8 Photos

Tonya Young

Denison, IA

Updated on Apr 5, 2024

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

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A platter of Roasted Veggies in Phyllo Cups.

Blue Ribbon Recipe

These roasted veggies in Phyllo cups are simple, but elegant, appetizer showcasing summer veggies. Zucchini, yellow squash, eggplant, red onion, and red peppers are finely diced, roasted, and placed into Phyllo cups. Hidden underneath the roasted veggies is a dollop of herbed cheese. It's an unexpected burst of flavor when you take a bite. This easy appetizer is sure to impress guests.

— The Test Kitchen

prep time 15 Min

cook time 30 Min

method Bake

yield 12 serving(s)

Ingredients

1 medium zucchini, diced small
1 medium yellow squash, diced small
1 medium eggplant, diced small
1 medium red onion, diced small
1 medium red bell pepper, diced small
- salt and pepper, to taste
- extra virgin olive oil
2 boxes frozen Phyllo cups
12 ounces herb flavored spreadable cheese, softened

How To Make roasted veggies in phyllo cups

Test Kitchen Tips

Make sure dice the vegetables small to fit into the cups. We had extra veggies, so consider buying another box of Phyllo cups if serving a crowd.

Step 1

Preheat the oven to 425 degrees F. Dice all vegetables into small pieces. Mix in a bowl. Add salt, pepper, and enough olive oil to coat the vegetables.

Step 2

Roast the vegetables for 15 minutes. After 15 minutes, remove from oven. Lower the temperature to 375 degrees F.
Step 3

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

Top with roasted vegetables.
Step 5

Bake for 15 minutes at 375 degrees F.
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