Roasted vegetable wrap with pesto
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We love the taste of roasted vegetables and with the added extra flavour of pesto just gives it that extra edge. We have used Lebanese bread for the wraps or you can use your favourite type. The vegetables can be roasted ahead of time and stored in the fridge for use later in the day.
Ingredients
- 2 cups sweet potato – peeled, rinsed, sliced in thin strips
- 2 red capsicums – washed, deseeded, diced
- 2 carrots – peeled, rinsed, sliced in thin strips
- 1 red onion – peeled, rinsed, cubed
- 3 cups pumpkin – peeled, deseeded, rinsed, sliced in thin strips
- 1 zucchini – washed, diced
- 1 quantity simple & basic pesto – with pine nuts
- 4 wraps – pictured Lebanese bread
Directions
- Preheat fan-forced oven to 180C / 356F.
- Prepare vegetables.
- In an oven proof tray add olive oil to cover base.
- Add vegetables and place in oven for 20 minutes.
- Remove dish from oven and turn vegetables. Place in oven for a further 20 minutes.
- Prepare simple & basic pesto with pine nuts.
- Preheat a sandwich griller to medium heat.
- Divide pesto and spread over the 4 Lebanese breads.
- Divide roasted vegetable mix in 4 parts.
- Add 1/4 to each Lebanese bread down the middle section. Roll to close in.
- Add to sandwich grill for 20-30 seconds.
- Wrap bottom half in greaseproof paper. Serve.
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