Day 212 Veggie Wrap

Veggie Wrap

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1 Eggplant, diced
1/2 Onion, diced
1 Cup Baby Spinach
1 Cup Mushrooms, sliced
1 Head Broccoli, chopped
2 Cloves Garlic, minced
2 Cups Veggie Stock
1/2 Cup of Mixed Herbs, Parsley, Sage and Thyme
Black Pepper to taste
6 Whole Wheat Tortillas

Pesto Sauce
1 Bunch Basil
3 Cloves Garlic
3 Ounces Toasted Pine Nuts
Juice of 2 Lemons
1 Cup Veggie Stock
Black Pepper to taste

Raw Veggies

1.  Preheat oven to 350 F.

Toasted Pine Nuts

2. Mix all of the vegetable ingredients in a large baking dish.  Pour stock over the vegetables.

Roasted veggies

3.  Roast for 30 minutes.  Add the herbs and pepper.  While the vegetables are roasted, blend all of the pesto ingredients in a food processor until smooth and creamy.

4.  Spoon the vegetables on to a tortilla.  Pour the pesto over and roll the tortilla into a wrap.

Goes well with a green salad.

Soundtrack Elvis Presley - Way Down in the Jungle Room