SPICY ROASTED VEGGIE WRAP

8
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...

Rating:

★★★★★ 2 votes

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

How to Make SPICY ROASTED VEGGIE WRAP

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!

Printable Recipe Card




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