Instructions: In a large pot, bring two cups of water to a boil over high heat. Add vegetables, lower heat, cover pot and allow to cook 2 to 3 minutes. Remove from heat, remove vegetables from water and pour vegetables into a large bowl of ice water. Remove vegetables after 30 seconds and place in a colander to drain.

Preheat oven to 350 degrees. Layer five sheets of phyllo on work surface, spraying each layer with nonstick vegetable spray. Arrange well drained vegetables lengthwise along one long edge of phyllo sheets, leaving about 1 1/2 inches on each end. Fold the 1 1/2 inch sides in, overlapping the vegetables to enclose ends of the filing. Roll the phyllo and filling over itself to form a strudel roll. Transfer seam down to a baking sheet and spray the strudel roll lightly with nonstick spray.

Bake 25 minutes OR until golden brown.

While strudel is baking, make the red pepper coulis. Allow strudel to stand out of oven for five minutes before slicing and serving.

Cut strudel roll into four equal portions, spread two tablespoons on the bottom of each serving plate and arrange strudel on top of coulis.

For Red Pepper Coulis: (Makes 8 servings)

In a medium pan, combine red bell peppers, onion and vegetable stock. Bring to a boil, lower heat and simmer. Remove from heat and cool slightly for five minutes. Place in a blender and process until pureed, then strain through a sieve. Add remaining ingredients and mix well. Serve warm.

HINT: assemble strudel on parchment paper and transfer paper/strudel to baking sheet.

Signature Recipe of Bernd Schmitt, Executive Chef Canyon Ranch Tuson Ariz.

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