Roasted Vegetable Wraps with Creamy Rosemary Spread
If you don't want to turn the oven on, you can grill the vegetables in a grill basket instead of roasted them. Start checking to see if they're done after about 10 minutes.
Servings 4
Calories 540kcal
Ingredients
- 1 small eggplant cut into 1-inch cubes
- ½ bunch asparagus cut into 2-inch pieces
- 1 red onion sliced
- 1 cup sliced mushrooms
- 1 red bell pepper chopped
- 2 tablespoons coconut oil or olive oil
- ¼ cup pitted kalamata olives
- ½ cup canned cannellini beans drained
- 2 garlic cloves minced
- 1 teaspoon finely chopped fresh rosemary
- ½ lemon juiced
- ¼ cup GO Veggie! Dairy Free Cream Cheese
- 4 spinach wraps
- 1 cup cooked quinoa
Instructions
- Heat your oven to 425ºF.
- Spread the eggplant, asparagus, onion, mushrooms and pepper on a baking sheet in a single layer; drizzle with coconut oil and season with salt and pepper. Roast for 20 minutes. Stir in the olives.
- While the vegetables roast, make the spread: Add the beans, garlic, and rosemary to a food processor; process 10-15 seconds, or until smooth. Stir in the cream cheese and lemon juice.
- To assembly the sandwiches, spread the center of each wrap with 2 tablespoons of rosemary spread. Top with 1/4 cup cooked quinoa and 1 cup roasted vegetables. Fold the ends of the wrap over the filling, then roll it up like a burrito.
- Wraps can be served immediately or can be made ahead and served chilled.
Nutrition
Calories: 540kcal | Protein: 17.5g | Fat: 18g | Fiber: 13.5g