I made these yesterday for dinner. They were easy and sooooo good. Like I wanted to lick the plate, but I didn’t, and not just because other people were at the table…I swear.
I came home from work, threw everything in the oven, and then went to do my 30 min workout while everything cooked (I am doing the T25 workout schedule right now….it is going pretty well so far). By the time the workout was done, dinner was basically ready.
I used red peppers, zucchini, red onion, tomatoes, and mushrooms. Roasting is a really great way to perk up the flavor of those not-so-great grocery store tomatoes. I sliced mine into good 1/4 inch slices for roasting. They cook down into sweet tangy little things. I sliced the zucchini the same way, 1/4 inch thick rounds. Big mushrooms I cut in half and the tiny ones I left whole. The red peppers I cut into thick strips, and I threw 3 whole (unpeeled) garlic cloves onto one of the trays to put into the goat cheese spread.
I always think, holy shit! this is going to make so many roasted vegetables and I will get to eat them for days. I am so excited. Then every time I pull them out of the oven I am all…oh, right, I hope this is enough for dinner tonight.
Point being, people, always make more than you think you will need. If there are leftovers they are easily used.
I thought goat cheese would be a delicious addition that could only improve if I put fresh chives in and some garlic that I roasted along with the vegetables. It was delicious. I may have eaten some with spoon. I regret nothing.
To assemble these I heated a flour tortilla briefly in a skillet, spread on a good schmear of garlicky, herby goat cheese, layer a handful of fresh baby spinach, then added all those roasted vegetables. I drizzled them with creme balsamic. It is basically a balsamic glaze or reduction bottled. And that’s a wrap.
I am sorry. I didn’t mean to say it. I really, really didn’t.
Terrible. I am terrible.
But, the wrap is Amazing.
Makes 4 wraps
2 medium zucchini
1 large red onion (I only had a small one, sad)
2 medium tomatoes
300g (8oz) white mushrooms
3 unpeeled garlic cloves (for spread)
3 red peppers
1+ Tbs olive oil for vegetables
1/4-1/2 tsp dried ground rosemary*
1/4 -1/2 tsp dried oregano*
fresh ground pepper
4 flour tortillas (8″ or wrap of your choice)
4 handfuls of baby spinach or lettuce
balsamic creme (optional)
* change up the herbs to suit your tastes. Basil would be perfect or Marjoram
to make goat cheese spread combine the following:
~1/2 cup of goat cheese
1 tbs fresh chives, minced
3 cloves garlic roasted with vegetables, peeled
1/4 tsp salt
Cut the zucchini, tomato, and onion into 1/4-1/2 inch slices (don’t go too thin or they will melt into nothingness). Cut the mushrooms in half and the red peppers into large strips.
Arrange all vegetables onto 2 large baking sheets. Drizzle oil, sprinkle generously with oregano, rosemary, salt, and pepper, and toss to coat. Try to spread the vegetables out in a single layer on the sheet. Turn the cut side down for the mushrooms.
Bake at 400F for ~40 minutes, rotate trays (switch top and bottom and half way through.
Make cheese spread by combining goat cheese, roasted garlic, chives, and salt in a small bowl. Mix until well combined.
Warm tortillas in a heavy bottom pan or between two plates in a microwave (~15 sec). Assemble wraps with 2 Tbs of goat cheese spread, a handful of spinach, and 1/4 of the roasted vegetables. Drizzle with balsamic cream and wrap up.