ROASTED VEGETABLE WRAPS RECIPE RECIPES

Name: Roasted (Or Grilled) Vegetable Wraps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 eggplant, peeled cubed; 1 zucchini, cubed; 1 yellow squash, cubed; 8 ounces mushrooms, quartered; 1 red onion, sliced; 1 red bell pepper, cut into strips; 3 garlic cloves, sliced; 1/2 cup olive oil; salt and pepper; 4 cups raw spinach; 3 garlic cloves; 1/3 cup low-fat mayonnaise; 1 tablespoon vegetable oil; 3 tablespoons parmesan cheese; salt and pepper; 6 burrito-size low-fat flour tortillas

ROASTED (OR GRILLED) VEGETABLE WRAPS RECIPE - FOOD.COM

Roasted (Or Grilled) Vegetable Wraps Recipe - Food.com image

The base of this roll-up is a garlicky spinach spread. A perfect condiment for roasted or grilled vegetables. Use your favorite combination of vegetables.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 eggplant, peeled cubed
1 zucchini, cubed
1 yellow squash, cubed
8 ounces mushrooms, quartered
1 red onion, sliced
1 red bell pepper, cut into strips
3 garlic cloves, sliced
1/2 cup olive oil
salt and pepper
4 cups raw spinach
3 garlic cloves
1/3 cup low-fat mayonnaise
1 tablespoon vegetable oil
3 tablespoons parmesan cheese
salt and pepper
6 burrito-size low-fat flour tortillas

Steps:

Preheat oven to 450°F.
In a large roasting pan or rimmed baking sheet, combine all vegetables, salt, pepper and oil; toss until well combined.
Roast for 35-40 minutes, or until tender.
Meanwhile, make garlicky spinach spread by placing spinach and garlic into food processor. Grind together.
Add mayonnaise, oil and parmesan. Process until combined. Season with salt and pepper to taste.
Spread tortilla with spinach spread. Top with vegetables. Roll up and enjoy!

Nutrition Facts : Calories 250.2, FatContent 21.6, SaturatedFatContent 3.3, CholesterolContent 2.2, SodiumContent 65.1, CarbohydrateContent 12.3, FiberContent 4.9, SugarContent 5.9, ProteinContent 4.8

ROASTED VEGGIE WRAPS RECIPE: HOW TO MAKE IT

Roasted Veggie Wraps Recipe: How to Make It image

Give roasted veggies an Italian accent with salad dressing mix and shredded mozzarella, then fold them into flour tortillas. "My husband and I really enjoy the assortment of vegetables in these handheld sandwiches," notes Jeanette Simec of Ottawa, Illinois. "They make a great light lunch."

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 envelope Parmesan Italian salad dressing mix
1/4 cup water
1/4 cup red wine vinegar
2 tablespoons olive oil
1 medium sweet red pepper, sliced
1 cup julienned carrots
1 cup quartered fresh mushrooms
1 cup fresh broccoli florets
1 medium onion, sliced and separated into rings
1 medium yellow summer squash, sliced
6 flour tortillas (8 inches)
1-1/2 cups shredded part-skim mozzarella cheese
Salsa, optional

Steps:

In a jar with a tight-fitting lid, combine the dressing mix, water, vinegar and oil; shake well. Place vegetables in a large bowl; drizzle with dressing and toss to coat. , Spread vegetables in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until tender, stirring occasionally., Spoon about 3/4 cup roasted vegetables off center on each tortilla; sprinkle each with 1/4 cup cheese. Place on a baking sheet. , Broil 4-6 in. from the heat for 2 minutes or until cheese is melted. Fold sides and one end of tortilla over filling and roll up. Serve with salsa if desired.

Nutrition Facts : Calories 299 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 35g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 vegetable

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