spicy roasted veggie wrap

Name: SPICY ROASTED VEGGIE WRAP
Prep time: 30 min
Cook time: 20 min
Yield: 2
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

(2 RATINGS)

83 Pinches 8 Photos

Jan W

Apollo, PA

Updated on Apr 15, 2012

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...

Rate

prep time 30 Min

cook time 20 Min

method ---

yield 2-4 , dep on appetites

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

How To Make spicy roasted veggie wrap

Step 1

Preheat oven to 400°F. *Note: Can also do roasting on your gas/charcoal grill.

Step 2

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