Roast Vegetable Studel Braid
This Roast Vegetable Strudel Braid is the perfect easy weeknight-friendly dish. The meal is cozy enough for chilly nights, but light enough to enjoy leftovers for lunch the next day. It is simple, easy and very flavorful. Make it even easier? Use leftover roast vegetables, or sub in your favorite veggies as a way to clear out your crisper!
Roast Vegetable Strudel Braid
- 2 zucchini
- 1 large eggplant
- 1 large red pepper
- 1 small onion
- half a bag of frozen artichoke hearts.
- 1 can of crescent rolls
- Grated parmesan cheese
- Marinara or pizza sauce optional, to serve
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