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.

Enjoy...

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.