Ratatouille and Goat Cheese Wrapped in Phyllo

Ingredients

• 0.3 teaspoon mustard dry
• 2 cups eggplant diced peeled finely
• 1.5 tablespoons basil fresh minced
• 1 teaspoon thyme leaves fresh minced
• 2  garlic cloves minced
• 4 ounce goat cheese crumbled
• 1 teaspoon olive oil divided
• 1 cup onion finely chopped
• 0.3 teaspoon pepper 
• 20 sheets phyllo dough frozen thawed
• 1 cup bell pepper red finely chopped
• 5 cups gourmet salad greens 
• 0.3 teaspoon salt 
• 0.7 cup tomatoes diced peeled seeded
• 1.5 cups baby squash diced yellow finely
• 2 cups zucchini diced finely

Equipment

• frying pan
• baking sheet
• oven
• cutting board

Directions

1. Heat 1/4 teaspoon oil in a large nonstick skillet.
2. Add eggplant; saut 2 minutes.
3. Remove eggplant from pan; set aside.
4. Heat 1/2 teaspoon oil in pan; add zucchini, yellow squash, and bell pepper, saut 2 minutes.
5. Remove zucchini mixture from pan, and set aside.
6. Heat 1/4 teaspoon oil in pan.
7. Add chopped onion and garlic, and saut 2 minutes. Stir in tomato; cook 3 minutes. Return eggplant and zucchini mixture to pan, and cook 5 minutes.
8. Remove pan from heat. Stir in basil and the next 5 ingredients (basil through goat cheese).
9. Preheat oven to 45
10. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly coat with cooking spray.
11. Place another phyllo sheet on top of first sheet; lightly coat with cooking spray. Repeat with 2 more sheets.
12. Cut stack into 4 (4 1/2 x 14-inch) strips crosswise. Spoon about 1/4 cup vegetable mixture onto short end of each stack. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining phyllo and vegetable mixture.
13. Place triangles, seam sides down, on a baking sheet; lightly coat with cooking spray.
14. Bake at 450 for 6 minutes or until golden.
15. Serve warm with gourmet greens.