Menu

Roasted vegetable wrap with pesto

Prep 15 min – Cook 40 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

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

Check All / Uncheck All

Directions

  1. Preheat fan-forced oven to 180C / 356F.
  2. Prepare vegetables.
  3. In an oven proof tray add olive oil to cover base.
  4. Add vegetables and place in oven for 20 minutes.
  5. Remove dish from oven and turn vegetables.  Place in oven for a further 20 minutes.
  6. Prepare simple & basic pesto with pine nuts.
  7. Preheat a sandwich griller to medium heat.
  8. Divide pesto and spread over the 4 Lebanese breads.
  9. Divide roasted vegetable mix in 4 parts.
  10. Add 1/4 to each Lebanese bread down the middle section.  Roll to close in.
  11. Add to sandwich grill for 20-30 seconds. 
  12. Wrap bottom half in greaseproof paper.  Serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Easy vegetable nachos

This dish is mostly raw (apart from the pureed tomato) and because of this easy to prepare. We also like this dish served on a bed of rice for an alternative to the corn chips. If you prefer the beans warm…

Rosemary pasta marinada

The fresh rosemary gives this pasta a distinctive taste and with the marinated vegetables you get rosemary pasta marinada…

Pistachio couscous

Instant couscous is a great way to add a quick side or base to a meal. Coriander gives a fresh taste while maintaining a simple flavour. You can dress it up further by adding a tasty hummus…

Herb penne with bocconcini, chargrilled capsicum & olives

A quick and easy dish that can be eaten warm or cold as a pasta salad. We generally like to eat the dish warm in winter and cool in summer. We have used baby bocconcini in the recipe but you…

Penne with mozzarella meat balls

Meatballs with any type of pasta are a real favourite and always seem to be well received at any meal. In some parts of Italy it is traditional to eat the meat balls separately with a salad then eat the pasta…