Roasted Veggie Wrap

Ingredients:
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

Ratatouille

INGREDIENTS:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 Red bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 1 large can of Fire Roasted Crushed Tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley

PREPARATION:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened and caramalized, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.

Serves 4.

Note: I served this as a main dish instead of a side. I put it over bowtie pasta.