1. Sauté zucchini, squash, peppers, eggplant, and red onion in olive oil over medium heat for 2-3 minutes.

2. Once the vegetables are tender, add garlic and shallots. Cook on low for 30 seconds, then let ingredients cool on a sheet pan.

3. Once cooled, place 1 phyllo sheet on an ungreased baking sheet, and lightly brush it with melted butter. Keep the other sheets covered with a slightly damp towel.

4. Layer 4 more phyllo sheets on top, brushing each with melted butter. Spread vegetable mixture over finished stack of sheets within 2 inches of the edge.

5. Place the final phyllo sheet on top. Fold the edges over twice to seal. Fold in half lengthwise. Brush with butter.

6. Bake 30-35 minutes at 350 or until golden brown.

7. Place baby Swiss chard, baby romaine, and baby spinach in bowls and top with 1/4 of vegetable strudel.

1. Toss halved tomatoes with stems removed in olive oil, garlic, thyme, rosemary, and salt and pepper. Lay them cut-side down in a shallow baking dish. Bake 2 hours at 325 or until tomatoes start to wrinkle.

2. Top salads with oven-roasted tomatoes. Scoop goat cheese onto a plate and slightly flatten. Carefully caramelize it to brûlée consistency. Place on top of salad. Serve with your favorite vinaigrette.

Recipe by Executive Chef Kevin Watson of SAVOY Restaurant.
Photography by Cayla Zahoran | Styling by Allie Wist