Roasted Vegetable Strudel

10 ingredients
1 steps

Ingredients

  • 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

Directions

  1. 1
    ["Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden.", "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.", "When you reach the 6th sheet spread your vegetables all over leaving about a 2\" border all the way around.""

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