Shelly's Recipe

ROASTED VEGETABLE STRUDEL

Category: Sides

2 zucchini
1 large eggplant
1 large red pepper
1 small onion
3 garlic cloves
a half a bag of frozen artichoke hearts
6 sheets phyllo dough
Olive oil
Grated Romano cheese
Fresh mozzarella, grated fontina, asiago and romano
Marinara sauce, on the side

Roast your vegetables: Dice the veggies, drizzle with olive oil, salt pepper and roast at 425 degrees until tender and golden.

Brush or spray olive oil (I use a mister) over each sheet as well as a sprinkling of cheese on each layer. When you reach the 6th sheet spread your vegetables all over leaving about a 2 inch border all the way around. Scatter your favorite cheese combination on top of the veggies. Fold up the border ends over the vegetables then carefully roll up starting up on the longer side until it becomes into a log.

Brush or spray olive oil on top of the log along with grated cheese and black pepper and baked it for around 20 minutes at 400 degrees until golden. Allow to rest for a few minutes before slicing and serve with marinara sauce.