Roasted Veggies in Fillo Cups

Name: Roasted Veggies in Fillo Cups
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12
Cuisine: Greek
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

By Tonya Young
@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.

Blue Ribbon Recipe

These are beautiful appetizers that are sure to impress your guests! Test Kitchen Avatar The Test Kitchen

Rating:

★★★★☆ 13 votes4

Comments:

16 Comments

Serves:

Prep:

35 Min

Cook:

15 Min

Method:

Bake

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
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How to Make Roasted Veggies in Fillo Cups

Step-by-Step

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

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About Roasted Veggies in Fillo Cups

Course/Dish: Vegetable Appetizers

Main Ingredient: Vegetable

Regional Style: Greek

Dietary Needs: Vegetarian

Other Tags: Quick & Easy Healthy

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