Roast veg in Phyllo parcels with pepper sauce - A tasty mouthful

This is going to be one of those rambling recipes, with lots of comments because there is no set formula for this dish. It is a lovely meal to serve to visitors or for a celebration meal, even non vegetarians will enjoy it. I NEVER get the quantities right for 2 people, always end up with a meal for 4. So I will say it serves 4, or 1 hungry, 1 normal?? and lunch the next day ....as we have it figured out! I pop a few potatoes in to roast with the veg, and a salad goes down well. My friend Jeanne gave me a great hint for potatoes (from HER daughter). Roast for about 30 minutes till starting to soften, then press down with a potato masher to 'pop' and flatten slightly, continue to  roast. Yum, never mind kilojoule contents.

                                                    Roast veg in Phyllo parcels with pepper sauce
Cube and roast together till soft: (By the way, you can use whatever veg you prefer or have in the fridge, all the below is a guideline only)
1/2 small butternut
1 small sweet potato
1 onion
3clove garlic, whole, in skins
Optional: 1 carrot
1T olive oil
1/2T balsamic vinegar
salt and pepper

Fry together for 2-3 minutes:
1T olive oil
1/2 punnet peas or about 10 beans, chopped
3 baby marrows, cubed
4 florets broccoli, chopped
Kernels of 1 mealie
some fresh thyme
salt and black pepper

Roast 50g pine nuts in oven for 5 minutes, must just start to brown. This is optional but adds lovely flavour.

Mix all veg together, squeeze garlic out of skins, add nuts. At this point I sometimes add 1/2 a 'wheel' of feta or 50g goats cheese, but that's up to you.

6 sheets phyllo pastry. (Note here. If you have not used phyllo before, when you unroll it to use, cover the pastry with a damp tea towel and work with one uncovered sheet at a time. Carefully roll up and seal remaining pastry to use another day.)
Melted butter

Lay one sheet pastry on work surface and brush with butter, lay second sheet on top, brush again. Cut in half and on each half, at one end, place about 3heaped tablespoons of veg. Fold top edge over, then both sides and roll up. Brush with butter and sprinkle few sesame seeds. Repeat. You need to guess at the quantity you place on the pastry. Don't roll too tightly!
Bake for 15 - 20 min @180C till brown and crispy. Serve with sauce.

SAUCE:
2 red peppers, cut in half and seeded.
Place cut side down and roast on a piece of tin foil till skin is blistered. Can also be done under hot grill, don't be scared to let it get a bit black! Remove from oven, fold foil over and seal to create a parcel. Leave to steam and cool. Peel skins off, toss in blender with 1/2 cup veg stock and blend. Reheat gently, if too runny allow to simmer a while, if too thick add more stock and check seasoning.
Alternatively, you could roast 3 tomatoes to add and just use 1 pepper; OR the tomato cream sauce from the baby marrow souffle is great. Some chilli if you like it is lovely....OR.... 250ml cream and 100g gorgonzola, gently boiled together is also yummy yummy yummy.

To use up that phyllo pastry I will post my age old Spanakopita recipe tomorrow - spinach and feta pies. Lovely for snacks and parties and any old excuse!