Roasted Vegetable Strudel

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 zucchini
• 1 large eggplant
• 1 large red pepper
• 1 small onion
• 3 garlic cloves
• 1 half a bag frozen artichoke heart
• phyllo dough
• 1/4 cup butter, melted (or olive oil spray)
• 1/2 cup italian cheese blend, shredded
• grated black pepper

Recipe

• 1 dice the veggies, drizzle with olive oil, s&p and roast at 425f until tender and golden.
• 2 the most important thing i can say about using phyllo is to keep it covered with a damp cloth as you go layering it. for this recipe i used 6 sheets, i did not drench them in melted butter either, instead i sprayed olive oil over each sheet with my olive oil mister as well as a sprinkling of grated romano cheese on each layer.
• 3 when you reach the 6th sheet spread your vegetables all over leaving about a 2" border all the way around. scatter your favorite cheese combination on top of the veggies, i used fresh mozzarella, grated fontina, asiago and romano. fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
• 4 i sprayed olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400f until golden.