Roasted Vegetable Strudel

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

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.
3. 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.
4. When you reach the 6th sheet spread your vegetables all over leaving about a 2" border all the way around.
5. Scatter your favorite cheese combination on top of the veggies, I used fresh mozzarella, grated fontina, asiago and romano.
6. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.
7. 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.

zucchini, eggplant, red pepper, onion, garlic, phyllo dough, butter, italian cheese blend, black pepper

Taken from www.food.com/recipe/roasted-vegetable-strudel-474161 (may not work)