Pesto Roasted Veggie Wrap Recipe

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Ava April 26, 2021

How To Make Pesto Roasted Veggie Wrap

This veggie wrapped is packed with earthy flavors from the homemade pesto, and smokiness from being roasted to crisp and tender perfection!

Preparation: 20 minutes
Cooking: 20 minutes
Marinate Time: 10 minutes
Total: 50 minutes

Serves:

Ingredients

  • 6cupsmixed veggies
  • ¼cupbalsamic vinegar
  • ¼cupolive oil
  • 1tspItalian herbs,or combine rosemary, thyme, oregano, and/or marjoram
  • 3flour tortillas
  • 3ozgoat cheese

For Pesto:

  • 1cupfresh basil leaves,(about 4 oz)
  • ½cuppine nuts
  • 2tspolive oil
  • 1tbspparmesan cheese,shredded
  • 1garlic clove

Instructions

Pesto:

  1. Put everything in a food processor and process for about 1 minute, until a bright green paste is formed.

Roast Vegetables:

  1. Preheat the oven to 450 degrees F.

  2. Put the veggies, vinegar, olive oil, and herbs in the storage container. Snap on the lid and shake it around to coat the veggies.

  3. Let this marinate for 5 to 10 minutes.

  4. Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer.

  5. Roast for 10 minutes. Stir the veggies around with the tongs, and then roast for an additional 10 minutes.

  6. The edges should be black. Turn off the oven and use the oven mitts to remove the baking sheet.

To Assemble:

  1. Spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll them up.

  2. Serve and enjoy!

Nutrition

  • Calories: 592.53kcal
  • Fat: 46.95g
  • Saturated Fat: 9.26g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 23.01g
  • Polyunsaturated Fat: 11.13g
  • Carbohydrates: 31.56g
  • Fiber: 2.28g
  • Sugar: 5.35g
  • Protein: 13.81g
  • Cholesterol: 15.15mg
  • Sodium: 542.76mg
  • Calcium: 188.06mg
  • Potassium: 264.05mg
  • Iron: 4.39mg
  • Vitamin A: 110.04µg
  • Vitamin C: 2.10mg
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