Roasted Vegetable Wraps
First, roast your vegetables. I usually do eggplant, zucchini, red onion and red pepper. This time I didn't have any eggplant. I slice everything approximately the same size, toss the vegetables with 1-2 tablespoons of olive oil and roast them at 400 until they are browned. I usually toss them with some balsamic vinegar after they cool, you can also add fresh or dried herbs. I have also made these wraps with steamed broccoli, onion and cheddar cheese
Step 1: Prepare the Matzoh
The preparation method I use is from this book
I recommend preparing a couple more than you plan to use - in case of breakage.
Place dry paper towels on a counter or baking pan. Run each matzoh under cool water (both sides), then lay it on the paper towel.
CAUTION: from here on, you must handle the prepared matzoh carfully. They break easily. You can repair a small break with olive oil and smoothing with your fingers.
Step 2: Fill the wraps
Gather your cheese (I used yogurt & herb cheese today, but I have also used mozzarella, cheddar, and feta with good results) and some olive oil in a small dish with a brush.
Place the cheese in the center of the prepared matzoh
Step 3: Bake the Wraps
Brush some olive oil on the pan under each wrap. Bake them at 400 F for 7-10 minutes, until the cheese melts and they are a little crisp.
Let them cool a bit before removing them - carefully, from the pan.
Step 4: Enjoy!