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1 bunch asparagus, blanched, cooled, cut into 2 inch pieces
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2 carrots, julienned into 2 inch pieces, blanched, cooled
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4 oz snow peas, blanched, cooled, cut into 2 inch strips
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1 zucchini, julienned into 2 inch pieces
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1 yellow squash, julienned into 2 inch pieces
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1 red bell pepper, julienned into 2 inch strips
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6 sheets frozen phyllo dough, thawed
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1/2 c (1 stick) butter, melted
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1/2 c Perfect Pesto (recipe in cookbook) or purchased pesto
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1/4 c chopped fresh basil
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1/4 c chopped fresh parsley
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