Wednesday, October 19, 2011

Roasted Vegetable Hummus Wrap

I love fall. Everything about it.

The weather outside is frightful chilly. The fair is in town, the smell of pumpkin is in the air. Warm and toasty food is at the top of my list of loves during the fall.

Cue Roasted Vegetables.

Who doesn't love the roasty-toasty-crispy-caramelized taste of roasted anything? And since I am a lover of veggies, you could call me a sometimesatarian. My husband doesn't get it. He says it's never a real meal without meat. And probably some form of potatoes.

This wrap and my taste buds beg to differ.


Roast any veggies you like. They will have a vegetable party in the oven and you will be thankful. And then they'll get crazy and invite their friends hummus and feta and the party will travel to your mouth.

Viva Vegetables!


Roasted Veggie Wrap:

2 cups of raw or frozen vegetables-I used broccoli, zucchini, carrots, grape tomatoes.
1 Tbsp EVOO
Dash garlic powder
Salt & Pepper to taste
4 Tbsp hummus
2 Tbsp feta cheese
2 Tortillas

1. Preheat oven to 425. Chop all veggies to consistent sizes so they will cook evenly. Drizzle with EVOO. Sprinkle with salt, pepper, and garlic powder.
2. Roast at 425 for 20-25 minutes, turning vegetables every few minutes.
3. When veggies are out, turn oven to Broil. Add tortilla shells to the pan and broil on HIGH for 1-2 minutes until warm.
4. Spread hummus on tortilla, add vegetables, and feta cheese.

Makes 2 wraps.


"Take delight in the LORD and he will give you the desires of your heart." Psalm 37:4




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