Roasted Vegetable Strudel

[ { "@type": "HowToStep", "text": "Dice the veggies, drizzle with olive oil, S&P and roast at 425F until tender and golden." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." } ]