This was incredibly easy. Perhaps beginners luck but I also simply did not fuss with it. I used a vadilia onion, sliced orange and yellow pepper in thin strips and a Hungarian wax pepper from our garden.
Halfway through the cooking I placed in a half of box of mushrooms.
I keep phyllo dough on hand. I only put butter here and there in between the layers. I baked in the oven for a few minutes longer than recommended in the recipe in order to get the shell properly golden brown.
After stirring the goat cheese into the vegetables. Wala! It's complete!
We served this with my husband's famous baby-back ribs. I loved the creaminess of the goat cheese, the crunch of the vegetables and phyllo dough contrasted with the spiciness of the ribs. Perfect balanced meal for summer with very little time required in the kitchen.
Broad Brook Baker