Roasted Vegetable Strudel With Roasted Red Pepper Coulis Recipe

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Nutrition per serving    (USDA % daily values)
CAL
161
FAT
11%
CHOL
0%
SOD
12%

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Ingredients for 6 servings

1 yellow squash, cut into 2-inch long strips

Nonstick cooking spray

2 portobello caps, cleaned and cut into strips

1 zucchini, cut into 2-inch long strips

12 asparagus spears, trimmed at the bottom

2 cups arugula

Salt and freshly ground black pepper

4 sheets phyllo dough

8 grape tomatoes, cut in half

8 baby carrots, cut in half lengthwise

2 teaspoons olive oil

Roasted Red Pepper Coulis, recipe follows

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