It can be frustrating to run out of ideas for lunch. But don’t worry, we got you covered. Our veggie cups are a perfect choice when you are looking to cook something simple but satisfying. So, let’s check out how to make them.
Ingredients:
- 6 sheets of phyllo dough
- ½ cups cream cheese
- 1 zucchini
- 1 eggplant
- 1 large tomato
- 4 stalks scallions
- 1 teaspoon chopped dill
- 1 teaspoon chopped chive
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
Instructions:
- Cut the zucchini, eggplant, and tomato into slices. Sauté those in a pan until the veggies become soft.
- Combine chopped scallions, dill, chive, olive oil, balsamic vinegar, salt, and pepper in a bowl. Whisk and then pour over the veggies. Leave it like that for about an hour.
- Meanwhile, stack the sheets of phyllo dough and cut them into 12 equal cubes that will fit into muffin tin cups enough to cover them.
- Brush the muffin tin with cooking spray and then coat the inside of the cups with phyllo. Bake on 390F in a preheated oven for 15 minutes. If you notice they are browning before that, take them out sooner.
- Fill the dough cups with veggies while they are hot, and add cream cheese on top.
- Wait until they cool off and enjoy.
