Roasted Veggie Wrap
From MOTHER_EARTH_NEWS_January_December_2000 (2000).
Source and licence
From MOTHER_EARTH_NEWS_January_December_2000 (2000), character 1237257 of the text, digitised by the Internet Archive: https://archive.org/details/2000_20261023_202610
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 teaspoon each
- 1/2 teaspoon salt Freshly ground pepper
- 2 cups grated smoked mozzarella
- 1 cup bottled marinara sauce
- 1 large red onion
- 1 large red pepper
- 4 large sundried tomatoes
Method
- (serves 4) It only takes five minutes to chop up the vegetables, but about an hour to roast, so put them in the oven when you first get home.
- 1 large red onion, cut into quarters and sliced 1 large red pepper, diced into 1/2” pieces 3 small zucchini or yellow squash, diced into halfinch pieces 3 Asian eggplants (the long, skinny variety) or 1 medium eggplant, diced into 1/2” pieces 2 tablespoons extravirgin olive oil 2 teaspoons balsamic vinegar 1 teaspoon each: dried basil, oregano 1/2 teaspoon salt Freshly ground pepper, dash cayenne pepper 4 large sundried tomatoes 2 cups grated smoked mozzarella or another mild cheese 1 cup bottled marinara sauce, heated Preheat oven to 400°F.
- Line a large baking sheet with foil.
- In a small bowl, whisk together the oil, vinegar, herbs and spices.
- Place the vegetables in the pan and toss with the oil mixture until everything is blended.
- Place in the oven for 30 minutes, then remove and stir.
- Return to oven and roast until tender, about another 20 to 30 minutes, stirring as needed so they don’t burn.
- During the last ten minutes of roasting, wrap the tortillas in foil and put them in the oven.
- To assemble the wraps, sprinkle the grated cheese evenly onto the warm tortillas, place the vegetables in the center of each wrap and roll.
- Slice in half diagonally and serve with the marinara as a dipping sauce.
- CHICKEN SATAY WRAP (serves 23)