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Healthy, Light and Easy: Roasted Vegetable Wraps

May 06, 2010

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Roasted Vegetable Wraps are as good at they look. You can’t go wrong when you combine fresh Farmer’s Market produce such as squash, zucchini and bell peppers with fresh basil and goat cheese (Belle Chevre is my favorite). This is a light vegetarian lunch or dinner idea, and it’s so easy to prepare. As summer nears, feel free to grill the vegetables over medium heat on a lightly greased grill rack 3 to 5 minutes on a side. You can also warm the tortillas slightly 1 minute on each side.

Roasted Vegetable Wraps

Prep: 15 minutes
Cook: 30 minutes
Yield: 4 servings
Ingredients
1 large red bell peppers, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 red onion, chopped
1 yellow squash, sliced into 1/4-inch pieces
1 zucchini, thinly sliced
1/4 cup olive oil, divided
1/4 cup balsamic vinegar, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
4 (8-inch) whole wheat or flour tortillas, warmed slightly
1/2 cup crumbled goat cheese
4 tablespoons chopped fresh basil leaves
Preparation
1. Preheat oven to 500F.

2. On a large lightly greased baking sheet, place peppers, onion, squash and zucchini. Drizzle with 2 tablespoons olive oil and 2 tablespoons vinegar; sprinkle with salt and pepper. Cook 30 minutes or until tender; add remaining olive oil and vinegar, mixing well.

3. Assemble sandwiches by topping flour tortillas with vegetables. Top with goat cheese and basil; roll up.



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