Roasted Vegetable Wellington

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 slice, 2" (about 6 oz) and 2 Tbsp sauce) contains 460 calories, 30 g carbohydrate, (7 g fiber), 13 g protein, 36 g fat, (5 g saturated fat), 0 mg cholesterol, and 470 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 460
  • Servings: 6
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 20 minutes
Roasted Vegetable Wellington

Ingredients

Instructions

Directions

  1. Preheat oven to 400 degrees. Toss cauliflower and 2 Tbsp basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
     
  2. Toss asparagus and carrots with remaining basting oil in large bowl; season with salt and pepper. Arrange in single layer on separate parchment paper-lined baking sheet.
     
  3. Roast cauliflower, asparagus and carrots about 15 min, until asparagus is lightly browned and tender, turning once halfway through. Remove asparagus; set aside. Continue roasting cauliflower and carrots, about 8 min, until tender; set aside.
     
  4. Reduce oven temp to 350 degrees. Stack 2 phyllo sheets on parchment paper-lined flat work surface. Brush top sheet with 1 Tbsp olive oil. Place 2 additional sheets on top of oiled sheet; brush top sheet with 1 Tbsp olive oil. Place remaining sheet on top of oiled sheet; spread evenly with mushroom pate, leaving 2-inch border.
     
  5. Arrange roasted carrots and asparagus lengthwise in center of pate; top with cauliflower and spinach. Fold both sides of top phyllo sheet over filling. Roll remaining sheets over filling, one side at a time; tuck ends under. 
     
  6. Transfer parchment paper with Wellington to baking sheet. Brush with remaining olive oil. Bake 45-50 min until golden brown. Slice; serve with warmed sauce.
Chef Tips
Nut & Mushroom Pate and Mushroom Sauce recipes can be prepared a day in advance. Keep refrigerated.

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