Saturday, June 16, 2012

Roasted Vegetables Hummus Wraps

I made these roasted vegetables hummus wraps for a picnic with friends at the National Gallery of Art's Jazz in the Garden series on Fridays.  The weather was just perfect yesterday for Jazz in the Garden.  If you are in the DC area, you should try to go one Friday but try to get there by 5pm, because the places gets packed!  It is also a free event and fun to go with a group.  Be sure to bring a blanket or old sheet to stake out your spot early.  It is best to take the metro (Archives exit) and the sculpture garden is about a block or 2 away.  The roasted vegetables hummus wraps were a hit with my friends!  I already had roasted cauliflower and beets in the fridge so I only had to roast the broccoli, zucchini, and yellow squash (which I got this week at the farmers market).  I also made my own hummus this week but you can also use store bought hummus if you are short on time.  These wraps are simple, healthy, and delicious - you can't go wrong with them.

Roasted Vegetables Hummus Wraps
tortillas, medium sized
roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)
zest of 1 lemon (optional)
juice of ½ lemon (optional)
olive oil, extra virgin
salt and pepper


Preheat oven to 400 degrees F. 

Cut vegetables into bite-sized pieces.  

Drizzle with olive oil and season with salt and pepper. 

Add in lemon zest and lemon juice.  Toss to coat vegetable evenly.  (You can do this in a bowl or on the baking sheet.)

Roast vegetables for 20 to 25 minutes, and turn vegetables halfway though.

Let vegetables cool to room temperature.

Spread hummus on tortilla.   

Top with vegetables.  

Roll up and enjoy!