Name: Pesto Roasted Veggie Wrap Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Cuisine: European
Ingredients: 6 cups Veggies; ¼ cup balsamic vinegar; ¼ cup olive oil; 1 tsp Italian herbs; 3 flour tortillas; 3 oz goat cheese; Pesto:; 1 cup fresh basil leaves; ½ cup Pine nuts; 2 tsp olive oil; 1 tbsp parmesan cheese; 1 clove garlic

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:

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

Roast Vegetables:

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.