INGREDIENTS
•
6 oz (175 g) mushrooms
•
1 sweet red pepper
•
Half onion, sliced
•
2 tbsp (25 mL) extra-virgin olive oil
•
1/2 tsp (2 mL) each salt and dried thyme
•
1/4 tsp (1 mL) pepper
•
1-1/2 lb (750 g) asparagus, cut into 1-inch (2.5 cm) pieces
•
2 cloves garlic, minced
•
1/2 cup (125 mL) grated Parmesan cheese
•
8 sheets phyllo pastry
•
1/3 cup (75 mL) butter, melted