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!
Put everything in a food processor and process for about 1 minute, until a bright green paste is formed.
Preheat the oven to 450 degrees F.
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 for 5 to 10 minutes.
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. Turn off the oven and use the oven mitts to remove the baking sheet.
Spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll them up.
Serve and enjoy!
- 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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