SPICY ROASTED VEGGIE WRAP
By
Jan W
@Neeniejan
1
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...
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...
Rating:
★★★★★ 2 votes5
Comments:
Serves:
2-4, dep on appetites
Prep:
30 Min
Cook:
20 Min
Ingredients
-
2c. broccoli florets
-
2c. cauliflower florets
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1red bell pepper, 1" pcs.
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1green bell pepper, 1" pcs.
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1medium onion, in 8 wedges
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1small zucchini, peeled, quartered, 1" pcs.
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3stalks celery, 1" pcs.
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3medium carrot, 1" pcs.
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2portabello mushrooms, stems removed, 1" pcs.
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4small compari tomatoes (can sub roma), quartered
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2tbsp. extra virgin olive oil
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1/2tsp. ground cumin
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1/4tsp. chili powder
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Dashcrushed red pepper flakes
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1/4tsp. mrs. dash garlic & herb seasoning blend
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·fresh cracked black pepper, to taste
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·sea salt, to taste
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·romaine lettuce leaves
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·sourdough bread or stale rolls
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1tbsp. garlic-infused olive oil
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1 1/2tbsp. butter
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1/2tsp. italian seasoning
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·fresh grated parmesan cheese
How to Make SPICY ROASTED VEGGIE WRAP
- Preheat oven to 400°F.
*Note: Can also do roasting on your gas/charcoal grill. - Combine all your seasonings and spices together in mortar & pestle; mix together well, using the pestle to crush them together. Set aside.
- 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. - 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. - 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. - 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.
- 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.
- 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!
About SPICY ROASTED VEGGIE WRAP
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
