Pesto Roasted Veggie Wrap Recipes
PESTO ROASTED VEGGIES
These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 6
Steps:
- Chop vegetables and place in a large bowl and mix to combine.
- Add pesto and stir until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g
PESTO ROASTED VEGGIE WRAP RECIPE
This veggie wrapped is packed with earthy flavors from the homemade pesto, and smokiness from being roasted to crisp and tender perfection!
Provided by Ava Pierce
Categories Wraps
Time 50m
Yield 3
Number Of Ingredients 12
Steps:
- To make the pesto: Put everything in a food processor and process for about 1 minute, until you have a bright green paste
- Preheat the oven to 450 degrees
- Put the veggies, vinegar, olive oil, and herbs in the storage container
- Snap on the lid and shake it around to coat the veggies
- Let this marinate 5 to 10 minutes (about as long as it takes for the oven to heat up)
- Dump the veggies, with the marinade, onto the baking sheet, and spread them out to make a single layer
- Roast for 10 minutes
- Stir the veggies around with the tongs, and then roast for an additional 10 minutes
- The edges should be black-don't worry, you didn't burn them! Turn off the oven and use the oven mitts to remove the baking sheet
- Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
- Assemble your wraps: spread 1 tablespoon of pesto on each tortilla, divide the veggies between them, dot with dollops of goat cheese, and roll 'em up
Nutrition Facts : Carbohydrate 31.56g, Cholesterol 15.15mg, Fat 46.95g, Fiber 2.28g, Protein 13.81g, SaturatedFat 9.26g, ServingSize 3.00, Sodium 542.76mg, Sugar 0.00, UnsaturatedFat 23.01g
YUMMY CHICKEN WRAPS WITH ROASTED VEGGIES & PESTO!
Here'a a tasty chicken wrap which is healthy & full of flavour. Kids really do enjoy these & they are great for school lunches. You can sprinkle a little sea salt over the veggies before roasting if you like. Spice the chicken up with the addition of blackened cajun seasoning.........
Provided by Um Safia
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre heat the oven to 180'c / 350'f / gas 4.
- Deseed the peppers and cut into quarters and half again, place on a baking sheet.
- Slice the courgette length ways and cut the onions into small wedges place on the baking sheet.
- Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender.
- Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through.
- Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Nutrition Facts : Calories 266.8, Fat 5, SaturatedFat 1.1, Cholesterol 43.5, Sodium 254.3, Carbohydrate 33.9, Fiber 5, Sugar 7.1, Protein 23.1
WARM PESTO ROAST VEG
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Provided by Good Food team
Categories Dinner, Side dish, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
- Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
Nutrition Facts : Calories 306 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.32 milligram of sodium
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