After a very fun weekend, I'm back to my healthy ways of packing lunches and making them on the healthy side. I'm telling you, I can't think of many vegetables that don't benefit with a little roasting, even in the summer!
Roasted Vegetable Wrap
- 1 T. hummus or spread of your choice
- 1/2 c. roasted purple cauliflower
- 4 asparagus spears, woody ends removed
- 4-5 slices of zucchini
- 1/4 c. sliced cabbage or sturdy greens
- a few slices of onion
- 1 tsp. balsamic vinegar
- 1 whole wheat tortilla
- olive oil
Preheat the oven to 350 degrees. Scatter the zucchini, asparagus and cauliflower on a baking sheet. Drizzle them with olive oil, season with salt and pepper, and roast in the oven for approximately 30 minutes. Note: The zucchini may roast more quickly than the other vegetables. Once it is tender, remove it and continue to roast the other veggies as needed.
Spread the hummus onto a tortilla. Layer on the green beans, zucchini and cauliflower. Toss the onion and cabbage in the vinegar and add it to the wrap. Roll tightly and cut in half.