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

Printable Recipe

 

Ingredients

hummus (homemade hummus recipe here)

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

Directions

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!

Hasselback Potatoes

Doesn't the hasselback potato actually look pretty?  I have seen these potatoes all over pinterest and food blogs lately.  I finally decided I had to have one for dinner.   It's like a fancy baked potato and even more delicious.  They were surprisingly easy to make.  Since I used butter with the potatoes, I topped my potato with steamed broccoli, greek yogurt and a little shredded cheese to be somewhat healthy.  This is also the first time I have tried to replace sour cream with greek yogurt and I didn't notice a difference.  I even think the greek yogurt tastes better!  You can impress your next dinner guests by making hasselback potatoes in place of regular baked potatoes.  Enjoy!

Hasselback Potatoes

Printable Recipe

Ingredients

baking potatoes, medium sized

butter (I used Kerrygold Irish butter.)

salt

freshly ground black pepper

 

Optional Toppings

steamed broccoli

greek yogurt (I used Fage Greek yogurt.)

shredded cheese

Directions

Preheat oven to 425 degrees F.

Clean potatoes but leave the skin on.

Place potato on a cutting board and start making slices at ¼ inch intervals, cutting almost all the way through, from one end of the potato.

I placed 2 chopsticks, one on either side of the potato to use as a guide so I wouldn’t cut the slice all the way through. 

After you finish slicing, scatter some butter in between the slices and on top of the potatoes.

Sprinkle with salt and freshly ground black pepper.

Bake for 40-45 minutes, until potatoes turn crispy and are cooked all the way through.

Top with your favorite toppings.  

 

Serving size is 1 potato per person.

Roasted Veggie Pizza

Yesterday I went to the Crystal City Farmers Market.  I try to go every week whenever possible and it is convenient for me since I work nearby.   It is also where I bought my basil plant a few weeks ago and I am happy to say that it is still alive!  You can get seasonal fruits and vegetables, plants, eggs, meats (bison, chicken, beef, pork), baked goods (breads, cakes, cookies), honey, and other specialty foods.   The bakery stand has delicious cookies too but I didn't buy any this week.  I was trying to be good :)  During this week's visit, I bought broccoli, beets, and a zucchini.  What better way to use up some of the vegetables I got for a roasted veggie pizza.  I already had homemade pizza dough in the freezer that I defrosted in the fridge the previous day. This pizza was delicious and even more tasty with farm fresh veggies!

Roasted Veggie Pizza

Printable Recipe

Ingredients

homemade pizza dough, recipe here

tomato sauce, recipe here

½ onion, diced

½ zucchini, diced
½ red bell pepper, diced

1 bunch broccoli, cut into florets

mozzarella cheese

2 tablespoons olive oil

salt

freshly ground pepper

 

Directions

Preheat oven to 425 degrees F.

Place diced onion, zucchini, bell pepper and broccoli florets onto baking sheet. (Cover baking sheet with foil if you want to reuse the sheet for the pizza.)  Drizzle with 2 tablespoons olive oil and season with salt and pepper.

 

Bake for 10 to 15 minutes to roast lightly.  Remove vegetables from oven.

Roll out dough and press down onto a greased baking sheet.

 

Spoon tomato sauce onto rolled out pizza dough.

Top with roasted vegetables.  Next top pizza with mozzarella cheese.  I used sliced mozzarella, but you can also used shredded.

 

Bake for 15-18 minutes, until edges of dough are crisp and cheese is melted.

Enjoy!

Roasted Lemon Garlic Broccoli

OMG, I love this broccoli dish!  The crispy garlic and lemon flavor really come together with the broccoli.  I could eat the entire bowl on my own.  It is so flavorful!  I adapted this recipe from Ina Garten aka Barefoot Contessa's parmesan-roasted broccoli.  Also, I know I just posted a recipe on broccolini yesterday but I bought 2 small bunches of broccoli today at the farmers market and I had to try Ina's roasted broccoli recipe.  It turned out fantastic!  You need to make this broccoli dish ASAP and you will not regret it!

  

Ingredients

2 small bunches of broccoli

2 garlic cloves, roughly sliced or minced

1 lemon

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon ground black pepper

parmesan cheese, grated (optional)

 

Directions

Preheat oven to 400 degrees F.

Cut broccoli into florets.  Place broccoli florets onto a baking sheet.  (I cover my baking sheet with foil to make it easier to cleanup.) Toss with olive oil, salt, pepper, and garlic.

 

Bake in oven for about 25 minutes, until lightly browned.  When done, next zest the lemon over the broccoli.  I only used the zest of about ½ the lemon. 

Cut lemon in half and squeeze juice of ½ lemon over the broccoli.  (Feel free to add more zest and/or lemon juice if you really like the flavor of lemon.)

Top with grated parmesan cheese if you want.  Serves 2-3.