Phyllo dough rolls with diced vegetables, cheese, and Balsamic Vinegar

• Step 1.

Wash all the vegetables. Peel the carrots, remove the stalks, the seeds and inner filaments from the peppers. Cut the aubergines, peppers, carrots and courgettes into fairly small cubes. Chop the onion.

• Step 2.

Heat a non-stick pan, pour in extra virgin olive oil and add the chopped onion. When it starts to brown, add the diced vegetables one at a time according to the cooking time: first the carrots, then the peppers, then the aubergine and finally the courgettes. Season with salt and pepper and cook over medium-high heat, stirring frequently. Leave to cool.

• Step 3.

Cut the primosale cheese into small cubes, then add it to the vegetable mixture.

• Step 4.

Roll out the phyllo dough sheets and place a first sheet on a cutting board; brush the entire surface with some extra virgin olive oil and overlap another sheet of phyllo dough. Repeat the operation until you have 3 overlapping layers.

• Step 5.

Cut the phyllo dough into 8x10 inch rectangles, place two tablespoons of the mixture at one end of the short side, leaving one inch of space from the side edges and one inch from the bottom. First fold the short side over the mixture, then the two long sides inwards and close the rolls by rolling the mixture over the remaining dough. Place the rolls on a baking tray and bake in a static oven at 180°C for 20-25 minutes. 

• Step 6.

Add drops of Yellow Label Balsamic Vinegar of Modena on each vegetable roll and serve hot.