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!
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:
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Put everything in a food processor and process for about 1 minute, until a bright green paste is formed.
Roast Vegetables:
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Preheat the oven to 450 degrees F.
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Put the veggies, vinegar, olive oil, and herbs in the storage container. Snap on the lid and shake it around to coat the veggies.
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Let this marinate for 5 to 10 minutes.
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Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer.
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Roast for 10 minutes. Stir the veggies around with the tongs, and then roast for an additional 10 minutes.
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The edges should be black. Turn off the oven and use the oven mitts to remove the baking sheet.
To Assemble:
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Spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll them up.
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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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