Step 1

Preheat the oven to 350 degrees F and grease two baking sheets.

Step 2

Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion to skillet, and cook for 2 minutes, stirring occasionally. Add carrots, corn and red pepper, cook 2 minutes, stirring occasionally. Add the zucchini, garam masala, curry powder, mustard powder, pinch of cayenne, pepper and salt. Cover and cook 4-5 minutes or until the veggies are tender crisp. Remove from the heat and stir in the sun-dried tomatoes. Allow to cool 10 minutes and then stir in the goat cheese crumbles.

Step 3

Grab two sheets phyllo dough and lay one sheet on top of the other so they look like one single sheet. Cut the sheet lengthwise into 3 even strips, and coat each strip very lightly with olive oil or coconut oil. Cover the remaining phyllo dough to keep from drying while you work. Spoon 1 tablespoon of the veggie mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle until you reach the end of the strip. Place triangles, seam side down, on a baking sheet. Brush triangles with the remaining 1 tablespoon melted coconut oil.

Step 4

Bake for 20-25 minutes or until lightly browned.

Step 5

Meanwhile make the chutney. Add the butter to a high sided skillet or sauce pan set over medium heat. Add the peaches and saute until soft, about 5 minutes. Once the peaches are soft, add the garlic, ginger, honey, bourbon and apple cider vinegar. Bring the mixture to a simmer and simmer 5 minutes or until the the liquid has thickened and reduced. Remove from the heat and stir in the basil, cilantro, lime juice, jalapeño and a pinch of salt. Store in the fridge until ready to serve.