Pesto Roasted Veggie Wrap Food

VEGETARIAN PESTO WRAPS

Steps:

• 1. Lay the tortillas on a flat surface in front of you, and spread each one with 2 tablespoons of pesto.
• 2. Layer carrots, cucumbers, and bell peppers on the edge of the tortilla that is closest to you.
• 3. Wrap up the tortilla like a burrito and serve.

PESTO ROASTED VEGGIE WRAP RECIPE

Steps:

• To make the pesto: Put everything in a food processor and process for about 1 minute, until you have a bright green paste
• Preheat the oven to 450 degrees
• 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 5 to 10 minutes (about as long as it takes for the oven to heat up)
• 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-don't worry, you didn't burn them! Turn off the oven and use the oven mitts to remove the baking sheet
• Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
• Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up

WARM PESTO ROAST VEG

Steps:

• Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
• Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.