Vegetable Strudel with Cold Herb Sauce

Clean the vegetables and cut into very fine strips approx. 4 cm long. Use roughly the same amount of each type of vegetable.

Steam the vegetables in salted water until they are firm to the bite. Allow to cool slightly, drain all liquid in a sieve, possibly squeeze out the vegetables lightly with a spoon.

Place the leaves of the dough on a kitchen towel or baking paper, overlapping them, and spread the vegetables on top. Cut the cheese or spread it on top of the vegetables in flakes. Roll up with the help of the cloth and carefully place on a baking sheet lined with baking paper. The pages are just turned in. Brush with plenty of liquid butter.

Bake in the preheated oven at 180 ° C until the dough is nice and crispy (15-20 min).

In the meantime, use a lightning chopper or hand blender to prepare a sauce from the oil, the coarsely chopped herbs, and salt and pepper. To serve, cut the strudel into pieces and serve with the herb sauce.