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Roasted Vegetables In Tortilla Wraps

Serves:

Roasted Vegetables In Tortilla Wraps

Roasted Vegetables In Tortilla Wraps

This dish is a hit with all who’ve tried it, and it’s a great way to encourage your family to eat more veg - few things in life taste better than roasted vegetables!

Ingredients: 

Vegetables for Roasting

  • 8 shallots, halved (or 1 red onion)
  • 6 cloves garlic, with the skin left on
  • 2 medium to large aubergines, chopped into large chunks
  • 2 large carrots, peeled and thickly sliced
  • 2 large courgettes, thickly sliced
  • 1 large red pepper, chopped into large chunks
  • 1 large yellow pepper, chopped into large chunks
  • 1 large orange pepper, chopped into large chunks
  • 10 large mushrooms, halved
  • 2 tbsp olive oil
  • 2 tbsp sunflower oil
  • 1 tsp vegetarian Worcester sauce*
  • 2 tsp paprika
  • 1 tsp chilli powder
  • 2 tsp bouquet garni
  • black pepper

Salsa

  • 1 x 400g tin premium chopped tomatoes
  • 1⁄4 red pepper, finely chopped
  • 2 spring onions, finely chopped
  • 1⁄2 tsp dried basil
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground coriander
  • 1⁄2 tsp chilli powder
  • 1 tsp vegetarian Worcester sauce*
  • 2 tsp tomato ketchup

Guacamole

  • 1 large, ripe avocado
  • 1 spring onion, finely chopped
  • 1 tbsp natural soya yoghurt*
  • 1 tbsp egg-free mayonnaise*
  • 1⁄2 tsp lemon juice
  • 1⁄2 tsp chilli powder
  • 1⁄2 tsp ground coriander

To Serve

  • 12 flour tortilla wraps
  • 150g (5oz) grated dairy-free cheese*
  • 6 tbsp egg-free mayonnaise*

Method: 

1. Preheat the oven to 450ºF/230ºC/Gas Mark 8.
2. Prepare the vegetables for roasting then scatter them around a large roasting tin. Drizzle the oil over them and then sprinkle with chilli, paprika, bouquet garni, black pepper and Worcester sauce. (A vegetable oil pump spray is useful to ensure a coating on all the veg.)
3. Place on the top shelf of the oven and cook for 45 minutes. (Remove half way through to mix the veg around and return to the oven.)
4. Meanwhile mix all the salsa ingredients together in a bowl.
5. Make the guacamole. Cut the avocado in half length ways all the way round the stone and then twist the two halves apart. Remove the stone by holding the avocado half in one hand and a sharp knife in the other. Whack the side of the knife into the stone and then wiggle the stone out.
6. Peel the skin back (it should come away easily if the avocado is ripe) and then chop the avocado flesh in to medium sized chunks.
7. Place the avocado in a bowl, add the lemon juice and mash with a fork. Mix in the remaining guacamole ingredients.
8. When ready, remove the roasted vegetables from the oven.
9. Turn the oven heat down to the minimum and spread the tortilla wraps out, directly on the oven shelves. Take them out after one minute (do not leave them in longer or they will get too crispy - you only want to warm them through).
10. To serve, place a tortilla wrap on a plate and spoon some roasted veg down the middle, leaving 2-3 inches at one end clear. Spoon some salsa and guacamole over the veg and then add a dollop of mayonnaise and a sprinkling of grated cheese. Wrap by folding one side of the tortilla over the veg, fold up the bottom and then fold over the other side.
Leftover tip: if there are any! Mix everything together and serve in a baguette or warmed
ciabatta bread.

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