Roasted Vegetable Strudel with Basil and Herbs

Easy – A light Mediterranean Feast  in a very fragrant, crispy summer strudel
with “honeyed” roasted vegetable layers and a loud crunch on every bite.   4-6 servings

2-3 medium eggplant – relatively thinly sliced
3-4 medium zucchini – ditto
3 bell peppers: yellow, red and orange – cut into 4
15-20 basil leaves: big, flat
6 thin phyllo sheets (or more)
80 ml olive oil (or for richness, butter)
2 Tabs oregano or thyme – dried
1-2 tsp dried mint
4T grated parmesan cheese (opt) or spread 2-3T nutritional yeast among the vege layers
1cl garlic, finely chopped (opt)
half tsp salt, freshly ground pepper

Preheat oven to 200 degrees C (not FF) and line with parchment paper.
Brush vegies with oil, season then bake half of them for 20 mins. – transfer to plate
then bake other half.
Stack roasted peppers together and cover with cling wrap. Wait 5 mins to sweat, then
remove skins.
Lower the oven temp to 190 degrees C (not FF) and line the now-cooled tray with clean parchment.

Take 3 sheets Phyllo, drizzle with olive oil (cover remaining with towel or cling).
Down the centre put eggplants, sprinkle with herbs and parmesan.
Top with a layer of zucchini, use a pinch of garlic and cover with basil leaves.
Fold one side of the phyllo over the vegies, add another eggplant layer, herbs & parmesan then roll up.

Take 3 new Phyllo sheets, moisten with olive oil and place the ready roll in the centre.
Cover roll with peppers (and parmesan) then basil then more vegies (and parmesan).

Turn the sides of the Phyllo inwards, brush edges with olive oil and fold them into an elongated roll. With a sharp knife, score 6-7 small vertical openings on the surface (without cutting through).
Brush with olive oil and sprinkle with water.

Bake in preheated oven 190 degrees C (not FF) for 30 mins. Phyllo roll should be golden and crunchy. Remove from oven and allow to cool 5-10 mins before cutting.

Serve hot or at room temperature, cutting along your incisions using a sharp or serrated knife.
Garnish with cherry tomatoes and basil leaves or a light roast pepper sauce.

NOTE:  leftovers? Refrigerate then reheat in oven at 100-140 degrees C until well warmed
and re-crisp.