Comments on: Grilled Vegetable Strudel http://foodandphotography.com/2007/06/16/grilled-vegetable-strudel/#utm_source=feed&utm_medium=feed&utm_campaign=feed by dayna mcisaac Sat, 29 May 2010 17:53:40 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Dayna http://foodandphotography.com/2007/06/16/grilled-vegetable-strudel/comment-page-1/#comment-396 Dayna Tue, 09 Sep 2008 20:41:53 +0000 http://veganvisitor.wordpress.com/2007/06/16/grilled-vegetable-strudel/#comment-396 Depending on portions sizes, this dish will serve 4 - 6 people. Depending on portions sizes, this dish will serve 4 – 6 people.

]]> By: Kate http://foodandphotography.com/2007/06/16/grilled-vegetable-strudel/comment-page-1/#comment-395 Kate Tue, 09 Sep 2008 20:09:14 +0000 http://veganvisitor.wordpress.com/2007/06/16/grilled-vegetable-strudel/#comment-395 Love to try this but how many does this reciept serve ?? Love to try this but how many does this reciept serve ??

]]> By: Claudette http://foodandphotography.com/2007/06/16/grilled-vegetable-strudel/comment-page-1/#comment-394 Claudette Sun, 17 Jun 2007 20:12:06 +0000 http://veganvisitor.wordpress.com/2007/06/16/grilled-vegetable-strudel/#comment-394 The only way I ever ate fennel was raw. My mom used to buy it even back in Switzerland when I was a child. I liked it then and I still like it today. Then, one year out of university, I went back to Switzerland to work for the summer and the chef at a little hotel near Luzern (whom we met in Canada but who moved back to Switzerland to take over his parent's hotel/restaurant business) made fennels in a different way. I've never encournterd it that way yet it was a weekly event during the summer season at his little restaurant. He simply cut the fennel in half, placed them in a backing dish, drizzled them with salt, pepper, grated cheese, and some type of oil, and baked them. It was soooo yummy! I keep forgetting to try it, but your recipe, which I can't wait to duplicate, reminded me of it. Maybe you can try your version and let me know how it turns out, and I'll do the same. I'm thinking maybe use a bit of white wine...or bbq them instead of bake them... Thanks again for dinner! The only way I ever ate fennel was raw. My mom used to buy it even back in Switzerland when I was a child. I liked it then and I still like it today. Then, one year out of university, I went back to Switzerland to work for the summer and the chef at a little hotel near Luzern (whom we met in Canada but who moved back to Switzerland to take over his parent’s hotel/restaurant business) made fennels in a different way. I’ve never encournterd it that way yet it was a weekly event during the summer season at his little restaurant. He simply cut the fennel in half, placed them in a backing dish, drizzled them with salt, pepper, grated cheese, and some type of oil, and baked them. It was soooo yummy! I keep forgetting to try it, but your recipe, which I can’t wait to duplicate, reminded me of it. Maybe you can try your version and let me know how it turns out, and I’ll do the same. I’m thinking maybe use a bit of white wine…or bbq them instead of bake them…

Thanks again for dinner!

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