Dijon Roast Vegetable Wrap with Garlic Hummus, Avocado and Roast Bell Peppers

Makes 4 wraps

Devon Crosby-Helms

ingredients

For veg:
2 tablespoons balsamic vinegar
1 tbsp lime juice
1 tbsp evoo
double pinch of herbs de Provence
1/2 eggplant, sliced medium
1 med. yellow squash cut into 1/4 inch slices
1 zucchini, same as squash
1/3 cup chopped red onion
For dijon sauce:
2 tbsp dijon mustard
2 tbsp balsamic vinegar
Wrap (for each serving):
1 rice tortilla (unless of course you can eat wheat then get something that stays together better!)
1/2 avocado
2 tbsp garlic hummus
1 roast bell pepper (from a jar)

1
Combine the veg ingredients and toss well. Place veg in a roasting pan and roast on 350 until the veg are beginning to get tender. Meanwhile mix the dijon and balsamic vinegar together. When the veg is nearly done, pour the mix together and continue cooking. I think the veggies being super tender worked well in the wrap, but it is a matter of personal preference too.
2
To assembled, spread the avocado (mashed up) on the tortilla and the hummus on top, place the slice roast bell pepper on top. Spoon the roast veggies down the middle and roll the wrap up. I find rolling it over on the folded side secures a full wrap. Put on some foil on a backing sheet and put back in the oven (still on 350). Cook until the wrap has a bit of crunch to it. You can feel free to skip this step (or pre warm your tortillas and then wrap). I liked it this way, but will most certainly try other ways too.

Source: Devon