Roasted Vegetable Wraps

Weathered Eye Farm | Kay Carney

About Penzeys Sandwich Sprinkle

This is an easy go-to seasoning. that just makes everything taste better. Sprinkle on all your favorite sandwiches, of course, and also on every salad, all your pasta, rice and potato dishes, fresh veggies. Use in place of garlic salt in every recipe.

Coarse salt, garlic, black pepper, basil, oregano, rosemary, thyme and marjoram.

Roasted Vegetables

Serving | 2 Wraps Prep 20 min.

Cook Time 40 min.

Total 60 min. Vegan | Gluten Free

Ingredients for Wrap

1. 1 Red Pepper

2. 1 Yellow Pepper

3. 1 Eggplant

4. 1 Zucchini

5. 1 Whole Garlic Bulb (drizzled with olive oil + wrapped in foil)

6. 1/4 to 1/2 Vidalia or Yellow Onion

7. 2- 4 Portabello Mushrooms

8. 1-2 Handfuls Arugula or Baby Spinach

9. Penzeys Sandwich Sprinkle

10. 2 GF Tortilla Wraps

Ingredients for Sandwich Spread

1. 1/4 c. Vegan Mayo

2. 1/4c. Tahini

3. 2 TBS Penzeys Sandwich Sprinkle

4. 2 TBS Water

   
   

Directions for Wrap

1. Preheat the oven to 425 degrees Fahrenheit.

2. Line a large, rimmed baking sheet with parchment paper.

   The parchment paper prevents the vegetables from sticking to the pan and makes for easy clean-up.

3. Slice your vegetables in similarly sizes pieces — to help with even cooking time.

4. Toss with olive oil, salt + pepper and a splash of balsamic vinegar and spread evenly on pan. Set the foil wrapped garlic bulb on the pan.

5. Roast until the edges are golden and the vegetables are easily pierced through by a fork.

6. Unwrap garlic bulb, squeeze out garlic and toss with vegetables.
   

Directions for Sandwich Spread

1. Spread sandwich spread liberally on gluten free wraps

2. Layer on vegetables and fresh greens and fold wrap

3. Heat 1 TBS of oil in a pan and brown the wrap on both sides, yum.

Roasted Vegetable Wrap