Vegetable Medley Squares Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring a colorful mix of fresh vegetables on a creamy base, served atop a flaky crescent roll crust.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 100 g Broccoli Florets
• 500 g Red Carrot - 500 G (Gajar)
• 200 g Cauliflower Florets
• 250 g Organically Grown Green Capsicum
• 2.5 Kg Austin Whole Peeled Tomato
• 450 g Switz Filo Pastry Sheets
• 100 g Agapi Natural Greek Yogurt
• 100 g Zoff Garlic Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Unroll the filo pastry sheets and press them into the bottom of an ungreased 11 x 17-inch pan, ensuring the seams are sealed to form a flat crust.
3. 3. Bake the crust for about 20 minutes, or until it is lightly browned. Remove from the oven and allow it to cool completely.
4. 4. In a mixing bowl, combine 225 g cream cheese, 1/2 cup yogurt, 1/2 cup plain Greek yogurt, and 1 teaspoon of garlic powder. Mix until smooth and creamy.
5. 5. Spread the cream cheese mixture evenly over the cooled filo pastry crust.
6. 6. In another bowl, mix together 3/4 cup finely chopped broccoli, 3/4 cup finely chopped carrot, 3/4 cup finely chopped cauliflower, 3/4 cup diced green bell pepper, 3/4 cup diced tomato, and 3/4 cup diced green capsicum.
7. 7. Sprinkle the mixed vegetables evenly over the cream cheese layer. Gently press the vegetables into the cream cheese mixture to help them adhere.
8. 8. Cover the pan with plastic wrap and refrigerate for 3 to 4 hours to allow the flavors to meld.
9. 9. Once chilled, cut the dish into small squares and serve as a light dinner or appetizer.