SPICY ROASTED VEGGIE WRAP

Jan W

By
@Neeniejan

This is my entry for the Salad Sammie Challenge in Sherri's SSS Group...

It can be either a wrap or a salad on a plate, and it's so darn healthy it scares me...think the body went into shock when I ate all these veggies cause it's just not used to this kind of fare!

Give it a look and a try...amounts can be increased or decreased according to the size of the group you're feeding...


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
2-4, dep on appetites
Prep:
30 Min
Cook:
20 Min

Ingredients

2
c. broccoli florets
2
c. cauliflower florets
1
red bell pepper, 1" pcs.
1
green bell pepper, 1" pcs.
1
medium onion, in 8 wedges
1
small zucchini, peeled, quartered, 1" pcs.
3
stalks celery, 1" pcs.
3
medium carrot, 1" pcs.
2
portabello mushrooms, stems removed, 1" pcs.
4
small compari tomatoes (can sub roma), quartered
2
tbsp. extra virgin olive oil
1/2
tsp. ground cumin
1/4
tsp. chili powder
Dash
crushed red pepper flakes
1/4
tsp. mrs. dash garlic & herb seasoning blend
fresh cracked black pepper, to taste
sea salt, to taste
romaine lettuce leaves
sourdough bread or stale rolls
1
tbsp. garlic-infused olive oil
1 1/2
tbsp. butter
1/2
tsp. italian seasoning
fresh grated parmesan cheese

Step-By-Step

1Preheat oven to 400°F.

*Note: Can also do roasting on your gas/charcoal grill.

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2Combine all your seasonings and spices together in mortar & pestle; mix together well, using the pestle to crush them together. Set aside.

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3Clean and cut up all vegetables and mushrooms. Put them in a large Ziploc bag & drizzle in the olive oil.

Close bag, work it around with your hands until oil is all over veggies.

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4Dump out veggies on a sheet pan (10” x 15” 1”) into a single layer.

With your fingers, sprinkle the blended seasonings evenly over vegetables.

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5Place pan on rack in top third of oven and bake about 7-9 min.; using a spatula, turn veggies over. Bake another 5-10 min., until tender but not mushy.

Personally, I like mine more crisp-tender and with these times, they were a little overcooked to my taste, so you could adjust the times to suit yourself.

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6Cut up some sourdough bread or stale buns into cubes (I used some stale kaiser rolls). Heat about 1 Tbsp. garlic-infused olive oil and 1½ Tbsp. unsalted butter in oven-safe skillet. Sprinkle in some Italian Seasoning and stir to combine.

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7Put the skillet on rack in center of oven @ 400°F for about 5-7 minutes, stirring every few minutes to brown evenly without burning. When done, remove and set aside to cool.

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8Arrange 4-6 romaine lettuce leaves on a plate; spoon vegetables in center of lettuce leaves. Garnish with a few croutons and sprinkle with cheese. Enjoy!