Mediterranean Warm Roasted Vegetable Wrap
“These deeply satisfying wraps are equally good when served cold. Try them as a lunchbox meal. Simply allow the vegetables to fully cool before constructing the wrap.” 500 Vegan Dishes
Yield: 4 ServingsReady in about 50 minutes
|1 tbsolive oil|
|1 clovegarlic; minced|
|sea salt and black pepper|
|1 red bell pepper; seeded and cut into strips|
|1 green bell pepper; seeded and cut into strips|
|1 smallyellow squash; seeded and cut into strips|
|1 smallzucchini; cut into strips|
|1 cupcherry tomatoes|
|1-2 tbsbalsamic vinegar|
|4 tortillas; warmed|
|4 ozbaby spinach leaves; washed and dried|
Mediterranean Warm Roasted Vegetable Wrap Preparation
Preheat oven to 425 F. In a bowl combine the oil, garlic, salt, and pepper. Lay all the vegetables in an oiled baking pan, pour in the oil mixture, and toss, taking care to coat each strip. Bake, turning once, until the vegetables are slightly charred and tender, about 40 minutes. Sprinkle with a little balsamic vinegar to taste. Cool slightly; the vegetables should be warm, not hot.
Spread the hummus on the warmed tortillas, lay the raw spinach on the hummus and top with the roasted vegetables. Roll up the tortillas and tuck in the ends. Serve immediately.
Can be used in place of the spinach filling in the Buckwheat Crepes recipe or as topping variation for the Fennel, Red Pepper, and Tomato Tart recipe.
Prepare the basic recipe, using 1 tbs soy sauce in place of the balsamic vinegar and spreading the tortillas with the peanut dressing from Gado Gado recipe in place of the hummus.
High Protein Mediterranean Wrap
Prepare the basic recipe, adding 1/2 soy-based ‘chicken’ cutlet, or sliced smoked or flavored tempeh, to each wrap. Cook the cutlet or tempeh according to the manufacturers instructions.
Learn more about the ingredients in this recipe: olive oil garlic sea salt and black pepper red bell pepper green bell pepper yellow squash zucchini cherry tomatoes balsamic vinegar hummus tortillas baby spinach leaves