A few weeks ago a friend posted a recipe for a veggie spiral that looked beautiful and challenging. I love making meatless dishes and decided to try a modified version of the recipe. In the making of this dish I decided I need a new mandolin. Mine didn’t seem to cut the veggies as thin as they should have been and I had to use a wide peeler for the sweet potatoes and carrots.
Preheat oven to 375.
2-3 yellow squash
2 small eggplants
2 sweet potatoes
4 oz cream cheese at room temperature
1/2 cup sour cream
2 T Dijon mustard
fresh sage leaves
salt and pepper
single pie crust
Prepare your pie crust.
Using a mandolin (or wide peeler) thin slice the vegetables. Do not peel the vegetables; the skins add color to the dish.
Using a hand mixer beat cream cheese, sour cream, and Dijon mustard until smooth.
Spread cream cheese mixture in the pie shell. Sprinkle with chiffonaded sage leaves.
Begin rolling the veggies, skin side up, in a spiral alternating the colors. Continue until you reach the ends of the dish.
Drizzle with olive oil and season with kosher salt and fresh ground pepper.
Bake in preheated oven for 45 minutes.
Cool for 5 minutes, slice and enjoy.
Great served with a salad and bread. It’s a beautiful dish in its own right that’s fun to prepare. A perfect vegetarian dish or a side for a meat dish.