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spicy roasted veggie wrap

★★★★★ 2
Neeniejan avatar
By Jan W
from Apollo, PA

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...

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★★★★★ 2
serves 2-4, dep on appetites
prep time 30 Min
cook time 20 Min

Ingredients For spicy roasted veggie wrap

  • 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

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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