Thursday, October 6, 2011

Guest Post Spotlight: Roasted Vegetable Fillo Triangles

This week I welcome Alisha from The Ardent Epicure.

Alisha is one my favorite people I have met while blogging.  Not only is she incredibly nice but she is one of the most supportive bloggers I know.

As a cook, Alisha takes a back seat to nobody.  I have dubbed her The Veggie Queen.  She makes magic with veggies.  Some of the most complex and delicately balanced courses you would ever want to eat.

Carnivores will not be disappointed with her food.  Sexy vegetarian food at it's best.

Please stop by and a dynamic cook, my friend The Veggie Queen from The Ardent Epicure.


Hello to all of Lazaro Cooks' Readers!

I am Alisha aka Magic of Spice of The Ardent Epicure. I was so excited as well as honored when Laz asked me to guest post for all of you here today.

Lazaro is a multi-talented chef who stretches the boundaries in the culinary world with his beautifully executed dishes. One of my favorite things about food, or rather the preparation of food is the ability to create something by the use of balancing flavors and textures. And this is something my wonderful friend Laz is a master of.

Aside from all of this he is a wonderful and supportive friend.  So again I thank you Laz for all of the above and more!

Roasted Vegetable Fillo Triangles

What you will need:

For the vegetables

½ pound fingerling potatoes, halved lengthwise

1 large Japanese eggplant, thinly sliced rounds

3-4 small yellow eggplant, thinly sliced rounds

2 pear onions, finely chopped

3 cloves garlic, minced

3 tablespoons grapeseed oil

Freshly ground pepper and sea salt

2-3 ounces smoked brie

For the fillo sheets

12 9x14 sheets fillo dough, thawed

3 tablespoons grapeseed oil

2 tablespoons agave

Cayenne pepper

For the black and white glazes

1 cup balsamic vinegar

1 cup white balsamic vinegar

Let’s get cooking:

For the vegetables

Begin by placing grapeseed oil into a small bowl, add chopped onion and minced garlic. Whisk until incorporated (you will need half of this mixture for the potatoes and half for the eggplant)

Lay potatoes out in a thin layer on a baking sheets, brush with oil mixture, ground pepper and salt. Bake at 400 degrees in a pre-heated oven for about 20 minutes turning once halfway.

On another baking sheet, lay out eggplant in a single layer, brush on remaining oil mixture, ground pepper and salt. Bake at 400 degrees for about 10 to 15 minutes or until just softened and slightly crisp on the edges.

For the fillo sheets

Follow directions on the package for the thawing time and preparation.  Take the fillo sheets and place into 2 stacks of 6 sheets. Cut stacked sheets into 3 x 3.5 inches, should give you 12 per stack.  Cover stacks as recommended until ready to use.

In a small bowl whisk together oil and agave, slowly add cayenne to taste and continue to whisk until incorporated.

Working with one rectangle at a time, gently separate the stack into 3 sheets per stack, lightly brush on oil mixture then place additional 3 sheets on top. Brush top again with oil mixture the layer on potatoes, eggplant and top with cheese.

Place each stack onto a nonstick baking sheet for 5-8 minutes at 350 degrees or until cheese has melted and sheets are lightly crisp.

For the black and white glazes

Bring each or the vinegars to a boil in a separate small saucepan over medium heat. Reduce heat to low and reduce to 1/3 cup, or so. Allow to cool then serve on the side or drizzle over Vegetable Triangles.

Please stop by and visit The Veggie Queen over at The Ardent Epicure.


  1. Alisha is one of my fave bloggers too! Love this recipe, it looks so lovely and light. Not sure I have seen smocked brie before, must check it out.

  2. The pictures were so amazing and now that I see the detail of the ingredients-all I can say is savory heaven!

  3. When you say Filo to me, what's in mind is something sweet haha i have to expand my repertoire on Filo uses haha. btw, this is beautifully orchestrated!
    I love Alisha's blog too, stunning photos, amazing recipes and she's one person you want to be neighbors with... or to tag along on her trips to the farmer's market.

  4. Stunning presentation, Alisha. You are an outstanding cook and culinary artist! To say this post is amazing would be a total understatement.
    I am in no way a vegetarian, but I don't think anyone could resist something as good as this. You have definitely taken 'vegetarian food' to the next level. Brava!


  5. Nicely said Tammy!

    Wow, Lazaro your blog is fantastic! Thanks to Tammy and through Facebook, I've somewhere else to look for a fabulous culinary delight!

    Alisha, what everyone else has said and mouth was watering over the wonderful photographs! I cannot wait to try this!

    Thanks Lazaro and Alisha for sharing!...;)

  6. Alisha works her magic once again and I'm privileged to call her friend and join her on trips to the FM. Those veggies look positively sensuous! Lovely balance of savory and sweet and beautiful presentation.

  7. Wow, those look so good! I actually have filo in the freezer and realize I need to use it more often. This is a lovely dish and a great way to dress up veggies. This would be perfect for an appetizer for a little dinner party and the photos are fabulous... thanks Alisha!

  8. Lazaro, thanks for featuring one of my favorite bloggers :)

    Alisha, these look fantastic! I didn't realize they contain smoked brie till I read the recipe...that must push there right over the top. So many roasted veggies would taste great using your recipe~

  9. I agree Alisha is a veggie Queen!This looks absolutely delicious. I'm taking a break from meat for a little while and this is just perfect. Oh wait, smoked brie! sounds amazing!

  10. Thank you once again Laz for having me, along with all of your wonderful words and are a great friend and an amazing talent!
    And than you so much to everyone else for your support, I truly hope you enjoyed :)
    Wishing all a fantastic remainder of the weekend

  11. Hi Lazaro and Alisha. Lazaro I couldn't agree with you more, Alisha is one of my favorite bloggers. She is not only the Veggie Queen but a beautiful person.

    Alisha as always this is another scrumptious creation of yours. Love, love this! Great guest post.

  12. The kind of gorgeousness I have come to expect from you Alisha! Sorry to put the pressure on, lol. ; )

  13. Hi Laz and Alisha! This looks so easy to make and really delicious! I've never seen yellow eggplant before and I was fascinated by its beautiful color. I love brie and fillo and all these veggies. I'd love to give it a try. Both of you are very creative cook and I enjoy following what you cook. :-)

  14. Wonderful post, Alisha. I'm a vegetable lover myself. And, anything that have pastry gets my attention. This is a beautiful presentation, and one that I would guarantee no left overs.

  15. I like that - "sexy vegetarian food". Beautiful, as always, Alicia. And great to find a new blog, Laz.

  16. I really like the nick you gave Alisha, The Veggie Queen. You're right, she takes vegetarian dishes up to a whole different level! I never knew how vegetables (even obscure ones I've never seen before) could look so terribly cool on a plate before I bumped into Alisha. Yellow eggplant and melted Brie on filo sheets...thanks to her, this is now my new normal at home. ;-)

    Great choice of a guest blogger, Laz!

  17. Laz, thks for featuring my fave blogger! I've shared your post at my FB :)

    Alisha, would definitely try your version of using Filo! I'm not a veggiesauraus but you've made eating veg such a delight!

  18. Hi Laz, Alisha is on of my fav bloggers!! Love seeing her guest post at your site, veggie quessn indeed!! great recipe!

  19. Definitely agree with everything you said about Alisha, Laz. She's one talented chef who can work magic with veggies, and for sure one of my favorite bloggers.

    Alisha, I never even knew yellow eggplants existed. A lovely dish incorporating the harmonious balance of flavours and textures indeed. Hubby hates eggplants, but this lovely dish may be his cure ;).

  20. You're right; she is good!

  21. Lazaro picks some magnificent guest bloggers and this is no exception. What a beautiful veggie dish. And the black and white glazes add such a fun flair.

  22. haha I love it, the veggie queen...I concur, she takes a backseat to noone, the vivid imagination and creativity that flows from her heart and soul inspire me time and time again. Wonderful guest post, fantastic dish. I really can't stop staring at the photos!!!!!

  23. I love Alisha's blog and LOVE the nickname you gave her. She's indeed a Queen. She makes magic in the kitchen. All her dishes look and sound phenomenal.
    Yellow eggplant and smoked brie are new ingredients to me. Wonder if I find some on this coast ...


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