Passover Special: Roasted Vegetable Wraps

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. 

 Cover each matzoh with a sopping wet paper towel (I use paper towels made from re-cycled paper and they are a little thin - so I used a double sheet. they should be really wet.

 Wet the next matzoh and place it on top of the wet paper towel, then cover with a wet towel - and repeat for as many wraps as you plan to make.

 Let them sit, then check on them every 10 minutes or so. When they bend easily but do not break, they are done. You may have to re-wet the paper towels. Also, the ones on the bottom will be done first. If you are making a few, turn the whole stack over once or twice while they are softening.

 The cookbook authors say to wait 10 minutes after they are ready - as in above picture - but I do not always do that.
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

 Top with the vegetables

 Fold up the "wrap"

 Brush generously with olive oil

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.

These will keep, wrapped in plastic or foil, or in a tight container, in the fridge for a few days. If they get soggy, reheat them at 400F for a few minutes.

Step 4: Enjoy!