Roasted Veggies in Fillo Cups

1
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.

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

How to Make Roasted Veggies in Fillo Cups

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.

Printable Recipe Card

About Roasted Veggies in Fillo Cups

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