Prep Time: 25 minutes

Cook Time: 50 minutes

Ingredients

1 onion chopped

1 clove(s) of garlic

50 g olive oil

5 stalks of asparagus

1 red bell pepper julienned

1 yellow bell pepper julienned

1 zucchini cut into small cubes

5 sheets phyllo dough sheets

1tbsp thyme

10 mint leaves chopped

30 g Pecans

¼ cup olives

3 tablespoon bread crumbs

50 g nutritional yeast,

lemon zest, of 1 lemon

salt

pepper

Instructions:

1.    Place a pan over medium to high heat and let it get hot. Add the vegetables and sauté for 10 minutes. Cook as much moisture out of the veggies as possible

2.    Remove from heat and add the mint, thyme , olives , pecans, bread crumbs, yeast and lemon zest. Season with salt and pepper to taste

3.    Spread the phyllo dough sheets on a clean working surface. Drizzle one sheet of phyllo dough with olive oil, and add another sheet of phyllo. Repeat the same process with the rest of the sheets of phyllo dough.

4.    Add the filling over the sheets of phyllo and spread it evenly over the entire surface, leaving a ½ inch  border all around. Drizzle with 1 tablespoon of olive oil and Start rolling from the longer side that is directly in front of you to create a log. Using a parchment lined baking sheet transfer strudel to baking pan, seam side down, so that it doesn’t unroll while baking.

5.    Bake for 30-40 minutes on the high rack, until golden. Remove from oven and allow it to cool for 15-20 minutes. Cut into slices and enjoy!