Tuesday, October 21, 2008

Roasted Veggie Wrap

1 cup Diced Fresh Tomatoes
1 cup Eggplant Cubes (salted & drained)
3/4 cup Diced Turnips (1 medium)
1/2 cup Diced Fresh Onions
1 cup Sliced Red & Yellow Pepper
1/3 cup Fresh Zucchini Cubes
1 cup sliced Portabello mushrooms
1 Tbs Dried Oregano Leaves
1 Tbs Dried Basil Leaves
2/3 tsp Dried Rosemary Leaves
1 tsp Dried Thyme Leaves
1 Tbs Celtic Sea Salt & Fresh Cracked black pepper
1 cup Northern Beans, canned
1 cup Chickpeas, canned
Virgin Coconut Oil
Balsamic Vinegar
4 oz Sundried tomato/basil feta, crumbled
4 Tortillas (spinach is best)

Grease large stoneware bar pan with VCO. Toss veggies in VCO. Spread veggies evenly on pan. Sprinkle with seasonings.

Roast vegetables at 375 degrees for 20 minutes. Drain and rinse beans. Add beans to roasted vegetables and continue to cook for 15 to 20 minutes or until tender and browned. Remove from oven.

Sprinkle lightly with balsamic vinegar. Spoon 1-cup vegetables and 1 oz. cheese on each tortilla. Fold and serve hot.

Serve with salsa, sour cream or avocado dip

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