How to roast vegetables and make a veggie sandwich wrap

My meat loving husband loves roasted vegetables all wrapped up into a sandwich.

36
STEPS
INGREDIENTS

Preheat the oven to 450 degrees. I used mushrooms, grape tomatoes, broccoli, and red peppers. Chop or slice into uniform pieces. Vegetables that take longer to cook like onions should be smaller.

Preheat the oven to 450 degrees. I used mushrooms, grape tomatoes, broccoli, and red peppers. Chop or slice into uniform pieces. Vegetables that take longer to cook like onions should be smaller.

Spray a cookie sheet liberally with cooking spray. Add vegetables and top with chopped garlic and fresh herbs of choice. I used thyme.

Spray a cookie sheet liberally with cooking spray. Add vegetables and top with chopped garlic and fresh herbs of choice. I used thyme.

Spray vegetables with cooking spray and sprinkle with salt and pepper. Roast for 20 - 25 minutes until vegetables are soft, but not mushy.

Spray vegetables with cooking spray and sprinkle with salt and pepper. Roast for 20 - 25 minutes until vegetables are soft, but not mushy.

Mix 1/2 cup mayonnaise with 1/2 a lemon juiced and 1/2 cup chopped parsley.

Mix 1/2 cup mayonnaise with 1/2 a lemon juiced and 1/2 cup chopped parsley.

Sauce.

Sauce.

Feta cheese.

Feta cheese.

Flat bread.

Flat bread.

Spread sauce, feta cheese and vegetables over flatbread and roll up. Slice in half.

Spread sauce, feta cheese and vegetables over flatbread and roll up. Slice in half.

Serve.

  • Any vegetables you have in the frig.
  • Garlic
  • Fresh herbs
  • Olive oil cooking spray
  • Salt and pepper
  • Light mayonnaise - I use the half olive oil brand
  • Lemon juice
  • Parsley
  • Flatout Sandwich wraps, or any wrap or pita shell
  • Low fat feta cheese, crumbled
Snohomish, Washington
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