Roasted Summer Vegetable Bruschetta Wrap

Balsamic-marinated roasted zucchini, squash and red onion with bruschetta topping and feta cheese on a whole wheat wrap

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Prep Time: 20 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

4 each 12-inch whole wheat tortillas
4 cups spring mix
¼ cup feta cheese, crumbled

Roasted Vegetables
1 cup zucchini, sliced ¼ inch
1 cup yellow squash, sliced ¼ inch
1 cup onion, sliced ¼ inch
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup balsamic vinaigrette

Bruschetta Topping
4 teaspoons olive oil
½ teaspoon fresh garlic, minced
1 cup plum tomatoes, diced
¼ cup fresh basil, chiffonade (slice into thin strips)
¾ teaspoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Roasted Vegetables: Combine zucchini, squash and onion. Combine salt, black pepper and balsamic vinaigrette. Mix well. Pour over vegetables and toss until evenly coated. Place vegetables on sheet pan in a single layer. Do not overcrowd. Roast in a preheated 425˚F oven for 10 minutes or until lightly golden.
Bruschetta Topping: Heat olive oil over medium heat in a sauté pan. Lightly sauté minced garlic until soft and light brown. In a medium sized bowl, combine fresh minced garlic, diced tomatoes, chiffonade basil, balsamic vinegar, salt and black pepper. Mix well. Hold refrigerated for use.
Wrap Build: Place tortilla on a flat surface. Spread 1 cup spring mix on bottom third of tortilla. Layer 1/3 cup Roasted Vegetables on top of spring mix. Place ¼ cup Bruschetta Topping on top of Roasted Vegetables. Top with 1 tablespoon crumbled feta cheese. Fold over ends of tortilla. Roll tightly into a wrap. Cut in half and serve.