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

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

Directions Step-By-Step

1
Preheat oven to 400°F.

*Note: Can also do roasting on your gas/charcoal grill.
2
Combine all your seasonings and spices together in mortar & pestle; mix together well, using the pestle to crush them together. Set aside.
3
Clean 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.
4
Dump out veggies on a sheet pan (10” x 15” 1”) into a single layer.

With your fingers, sprinkle the blended seasonings evenly over vegetables.
5
Place 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.
6
Cut 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.
7
Put 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.
8
Arrange 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!