Prep time: 40 min

Serves: 8

Ingredients:
8 large tortillas
2 cups Tnuva Cheese Spread With Olives
1/4 cup of grated Tnuva Parmesan (or just use Tnuva
Parmesan Cheese Shaker)
1/2 cup Crumbled Sheep Feta

Antipasti:
2 zucchini, sliced lengthwise
2 red peppers, cut into strips
2 orange peppers, cut into strips
4 purple onions, cut into thin rings
1/4 cup of olive oil
1 tbsp of coarse salt

For coating:
2 cups of bread crumbs
2 tbsp of oil
3 oz melted Tnuva Salted Butter

Instructions:
1. Heat the oven to 410 °F in “grill mode”. Spread the
vegetables in a single layer, drizzle the olive oil on top and
season with the coarse salt. Roast for 8-12 minutes, until
golden brown. Remove from the oven. Cool for about 10
minutes and refrigerate.
2. Mix the bread crumbs with the oil, fry in a pan for 6-7
minutes until golden brown, and cool down.
3. Spread the soft cheese in the center of one of the tortillas,
place the antipasti on top and sprinkle with grated
Parmesan and Crumbled Sheep Feta. Fold the edges of the
tortilla, and form it into a roll. Create the rest of the rolls the
same way.
4. Brush the tortillas with the melted salted butter and dip in
the bread crumbs. Slice and serve.