Jan W


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...


★★★★★ 2 votes

2-4, dep on appetites
30 Min
20 Min


  • 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



  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!

Printable Recipe Card

Show 31 Comments & Reviews

27 Stuffed Food Recipes

27 Stuffed Food Recipes

From appetizers to meat and baked treats, stuffed recipes are fun. Stuffed peppers are always a winner but other dishes can be stuffed too. Crescent dough can be stuffed with pretty much anything. Turn a basic chicken breast into something special by stuffing it with cheese and bacon. Stuffed shells are traditionally Italian but give […]

15 Recipes to Kickstart Healthier Eating

15 Recipes to Kickstart Healthier Eating

If there was ever a time to indulge, it’s during the holidays. But, it’s a new year and time to start making some changes. Sometimes we just need a little push to eat healthier. One meal at a time and suddenly you don’t miss chocolate cake. Who are we kidding… we’ll always miss a decadent […]

Easy Weeknight Crock Pot Meals

Easy Weeknight Crock Pot Meals

When I want an easy meal that’s full of flavor, I pull out my Crock Pot. Throw the ingredients in and the slow cooker works its magic. It is great for those days when I just don’t feel like cooking but want to serve my family an impressive dinner. “Also sometimes called Pantry or Cupboard […]