Vegetable Strudel

If I remember correctly, I first saw this on Pinterest and saved it. Marie's idea of using leftover vegetables rolled up in phyllo made for quite a flavorful dish. I used what I had: cauliflower, red pepper, red onion, garlic, eggplant and carrots, roasted them all together first and then filled phyllo with them. The phyllo was in my freezer, 1/2 package left from another recipe. Topped with cheese and then baked, wow! Yummy supper and pretty darn elegant too, considering this was all leftovers. 
I did things a little differently than Marie. She was a good girl. I wasn't. She sprayed each phyllo layer with olive oil and sprinkled with Romano cheese. Ditto on the top. I went with butter and bread crumbs, making this a richer dish. Your choice. Marie had some marinara sauce leftover and used that on the side. I loved it just the way it came out of the oven. No sauce. I could barely keep my hands off the roasted vegetables, the flavors were so spectacular, let alone add sauce when it was baked. But again, your choice.
When it was all rolled up, I brushed on some more butter and sprinkled some Parmesan cheese on top.Unfortunately, this was not an actual recipe, but I'll do the best I can. Hopefully, everyone knows how to work with phyllo; Marie went into more detail and no doubt you can find additional information online. This was an awesome idea for leftover veggies. 

Vegetable Strudel
Idea from Marie at Proud Italian Cook

Ingredients:
I used: leftover eggplant, red pepper, red onion, carrots, cauliflower, garlic
8 phyllo sheets, thawed overnight in the fridge if frozen
various cheeses; I used mozzarella, Parmesan, fontina and gruyere
Unsalted butter, melted
plain bread crumbs
olive oil
salt and pepper

Method:
Make certain your vegetables are cut in similar sizes. If you use cauliflower, it should be cut into very small florets. Combine the vegetables and place in a sheet pan. Toss with olive oil, salt and pepper and roast in a 425 oven until browned, about 30-35  minutes. Allow to cool.
Unfold your phyllo sheets onto a damp tea towel. Also have one available to place on top so the sheets don't dry out. Reduce oven to 400.
I used 8 layers of phyllo, buttering each layer and then sprinkling with bread crumbs.
Add your roasted and cooled vegetables in the center, spreading out, but leaving a border all around the edges of the phyllo. Sprinkle with the cheeses, I used all those listed except the Parmesan, which I sprinkled on top. Roll it up into a log, brush some butter on top and sprinkle with Parmesan or Romano.
Bake in a 400 oven until cooked through and brown, about 30-40 minutes. Mine took a bit longer because my roll was fat and stuffed with lots of vegetables and it took about 45 minutes for the cheese inside to melt completely.