Lunch

ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE is for Lunch.

ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE takes 10 minutes to prepare.

ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE takes 20 minutes to cook.

ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE makes 2 servings.

The ingredients for ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE are:

1 cup, sliced Zucchini
1 cup Bell peppers (Green, Red, Yellow, Orange)
1 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
.8 oz onions, raw, purple/red (1 slice)
1 serving Bertolli EVOO (1 tbsp)
.25 tsp Pepper, black
1 serving Basil Pesto (2 tbsp)
2 cup Baby Spinach (raw)
2 serving Whole wheat wrap
2 oz Goat Cheese, Soft

Here is how you make ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE:

Preheat the oven to 400. Lay all of your sliced veggies out on a baking pan and season with olive oil, and pepper. Roast at 400 for 20 minutes, or until slightly browned and tender. In the meantime, prepare the wraps. Spread goat cheese on each whole wheat wrap and top with pesto.Place a layer of spinach on each wrap and then top with the roasted veggies. roll up and enjoy!Serving Size: MAKES 2 , 8-10 INCH WRAPSNumber of Servings: 2Recipe submitted by SparkPeople user ANEWTAE.

The nutritional information for ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 290.0

• Total Fat: 19.5 g
• Cholesterol: 14.5 mg
• Sodium: 271.6 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 10.6 g
• Protein: 14.5 g

The dietary needs meet for ROASTED VEGGIE WRAP WITH PESTO AND GOAT CHEESE is Vegetarian