Roasted Vegetable Wraps
Serves: 4-6
What’s for dinner? When faced with that question this simple, healthy and easy dish is the quick answer.
Alternatively, this delicious and healthy dish can be served as breakfast burritos or as lunch when paired with a small garden salad topped with a sliced hard boiled egg. One dish, 3 great meal suggestions.
1 small red pepper, medium diced
1 small yellow pepper, medium diced
1/2 of a zucchini or yellow squash, sliced and quartered
16 ounces Portobello mushrooms, sliced
1 small sweet Vidalia onion, diced large
4 cloves garlic, left in skins.
2-3 tablespoons extra virgin olive oil, divided
1 teaspoon salt
fresh ground black pepper
¼ cup sliced black olives, sliced
2 tablespoons pine nuts, toasted (optional)
10 fresh basil leaves
4 large tortillas - plain or spinach
marinara sauce, store bought
shredded mozzarella cheese, (optional)
Preheat the oven to 400 degrees F.
Place the peppers, mushrooms, zucchini or yellow squash, onion and garlic cloves in a roasting pan. Drizzle with 1 tablespoon olive oil, sprinkle with salt and ground black pepper; toss well until everything is coated.
Roast in the oven for ½ hour or until vegetables are tender and no liquid is left. Stir a few times during roasting.
When done, remove the garlic, push out the roasted cloves from the skin and mash with a fork. Then stir the mashed garlic into the roasted vegetables.
Scrape it all into a large bowl and add the toasted pine nuts and black olives and mix well.
On a medium heated grill pan or skillet, warm a plain wrap just to make it pliable. Then spread with 1 - 2 tablespoons of marinara sauce. Top with some of the roasted vegetable mixture and fresh basil leaves. Add about 1/3 cup of shredded mozzarella cheese per wrap or more if you like.
Fold both ends over. Raise the grill or skillet temperature to hot and brush the side of the wrap that has the fold with a bit of olive oil. Place this side first down on the hot grill or skillet and press down.
When that side has nice grill marks on it and you can hear the cheese sizzling, brush the top with olive oil and flip over. When that side is grilled nicely, remove from pan and continue process with other wraps. Slice in half at an angle, serve and enjoy with green leaf salad tossed with a simple lemon olive oil and vinegar dressing.