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Saturday, May 24, 2008

Balsamic Roasted Veggie Wrap & Goat Cheese

One of my favourite sandwich is a roasted vegetable panini or wrap. The Village Cafe in Ottawa has two delicious vegetables sandwiches served on your choice of sour dough bread, focaccia or in a flavored wrap. The Mediterranean which consists of sun-dried tomatoes, feta cheese, roasted red peppers, lettuce, cucumber, basil pesto & black olive tapenade, and the Vege-lux with great flavors of balsamic fire roasted vegetables & creamy goat cheese. Mio's has a vegetable panini, which is similar tot he Vege-Lux toppped with mint leaves. My sister prepared some paninis for our ski weekend at Jay Peak back in March. She used homemade pesto, roasted vegetables and goat cheese on sour dough bread. These were pre-made and kept in the wrapped in the fridge. To serve they were heated in the oven until warm and crispy; however you could also use a panini press. Absolutely Delicious!

Inspired by these delicious sandwiches & wraps I thought about what I'd consider the ultimate vegetable panini/wrap. The flavors of this wrap are so incredible I assure you your mouth will be watering.

1 red pepper
1 eggplant
1 zuchinni
1 portabello mushrooms
red onion
1-2 T olive oil
3 T balsamic vinegar
1 clove garlic minced
ground pepper
goat cheese
2 large whole wheat tortilla wraps or if you prefer use a loaf sour dough bread

Cut the vegetables about 1/4" thick lengthwise and place in a roasting dish. Add a couple T of olive oil, a few T of balsamic vinegar and 1 minced clove of garlic to the roasting dish and mix to coat the vegetables. Add freshly ground pepper.

In a preheated 350F oven roast the vegetables uncovered for 25 minutes. Once done remove from the oven and drain the excess liquid so vegetables do not make the wrap or bread soggy.

Spread pesto (or pesto mayonnaise) in the middle of the wrap and then layer the vegetables (leave more space near the bottom of the wrap for folding). Crumble goat cheese on the warm will melt in the wrap making a wonderful creamy texture and flavor.

Fold the bottom 2 inches of the tortilla over the filling and do the same with the top; now roll the wrap up from side to side and slice in half to serve. Serve with mixed greens salad.

My husband's race is Saturday night so last night he indulged in a large bowl of pasta. Myself, not running until Sunday, decided to eat a bit lighter and had a Roasted Vegetable Wrap.

Today's pre-race day meal was oatmeal for breakfast, yogurt, granola and blueberries for a snack, another roasted vegetable wrap for lunch and then for dinner I will be having delicious pasta - Mediterranean Chicken Pesto Pasta.

I am contending with a heel spur right now and it hurts to run. But I am determined to do this race, so I hope I will be able to pull it off. I have spent the last 4 days resting and icing, but not sure it has really helped that much....we'll see.

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Unknown said...

Roasted vegetables with balsamic vinegar wrapped with goat cheese sounds great!!

Valerie Harrison (bellini) said...

I roasted some veggies on the BBQ this weekend. Now why dodn't I think to put them in a wrap layered with goat cheese....

Peter M said...

Roasted veggies are a staple of my summer fare...nicely done.

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