Tuesday, May 01, 2007

Roasted Vegetable Wraps with Goat Cheese

Happy May Day! We decided to celebrate the occasion with roasted vegetable goodness (I'm sensing a theme this week with wrapped items, too....) and came upon a substantial log of Vermont goat cheese at the grocery store. The wraps themselves only require about 4 ounces (or less) of the cheese, so now I'm on the hunt for ideas to make use of the rest of it! This recipe is really just “a little of this, and a little of that” and it can be easily modified.

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced on the diagonal
2 medium sized portobello mushrooms, sliced
1 small bunch asparagus
6 wraps
3-4 oz goat cheese
juice of 1 lemon (optional)
sea salt & freshly cracked black pepper
olive oil

Preheat oven to 350 degrees. Toss vegetables with a few tablespoons of olive oil and season with salt and pepper. Spread on a baking sheet or 9x13 pan, and roast for about 30 minutes (the exact time will depend on your oven as well as how thick/thin the vegetables are).

When finished, drain in a colander to remove the excess moisture (otherwise, the wraps will be a little soggy). Put some of the vegetables on a wrap, squeeze a touch of lemon juice over them (optional), and add a little black pepper. Slice a little goat cheese over the top. Fold the wrap burrito-style and cut in half for easier eating.

Leftovers Rating: Medium/Low. The vegetables lose some of their flair, but it's fine for lunch the next day.

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