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 vegetables...it 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.