Rub vegetables with olive oil and sea salt mixture ... Alternate from side-to-side and tuck ends under strudel. Brush with egg wash. Bake for 20 to 30 minutes or until nicely browned.

Add the peppers, mushrooms, eggplant, onion, garlic powder and basil and cook until the vegetables are tender and the liquid is evaporated. Let cool to room temperature. Unfold the pastry sheet on ...

If you grow your own herbs – even in a windowbox – use them for this light and fresh-tasting summer vegetable strudel. Just be sure to include chives or spring onions for a touch of onion ...

I’ve never gone wrong serving a vegetable strudel as one course of a meal where everyone might be expecting a veal roast. Just about any vegetable can be rolled inside the crisp dough ...

Go set the table. The strudel is equally easy. Roast any combination of vegetables - I like a mix of Delicata squash, mushrooms, shallots and celery root - then roll the vegetables in premade puff ...

It's hard to find a spare minute to return an email or walk the dog, so freeing up time to cook dinner might seem impossible. But thanks to these recipes from Ellie Krieger, you can have dinner ...

1/2 (17.3-ounce) package frozen Pepperidge Farm Puff Pastry Sheets (1 sheet)1 large egg1 tablespoon room-temperature water2 tablespoons vegetable oil (we used canola)1 small green bell pepper ...