Lunch: Edgy Veggie

Recipe by Rose Dunnington Tangy roasted veggies and creamy goat cheese are an unbelievably delicious combination. Think goat cheese is too weird? Call it chévre (pronounced "shev"), if that sounds better to you. I urge you to give it a try, but you can s

Ingredients

6 c. mixed veggies
1/4 c. balsamic vinegar
1/4 c. olive oil
1 tsp. Italian herbs (Use a packaged mix, or combine rosemary, thyme, oregano, and/or marjoram.)
3 flour tortillas
3 oz. goat cheese

Instructions

To make the pesto: Put everything in a food processor and process for about 1 minute, until you have a bright green paste.
Preheat the oven to 450 degrees. Put the veggies, vinegar, olive oil, and herbs in the storage container. Snap on the lid and shake it around to coat the veggies. Let this marinate 5 to 10 minutes (about as long as it takes for the oven to heat up).
Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer. Roast for 10 minutes. Stir the veggies around with the tongs, and then roast for an additional 10 minutes. The edges should be black—don’t worry, you didn’t burn them! Turn off the oven and use the oven mitts to remove the baking sheet.
Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll ‘em up.

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