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!

Salad with Roasted Vegetables (Asparagus and Cauliflower) and Poached Egg

I felt like eating a lighter dinner tonight and figured a salad would be good.  I love the flavor of roasted vegetables and I already had asparagus and cauliflower in the fridge.  I decided a poached egg would add a little protein to the salad.  This dinner is so simple and delicious!

Ingredients

1 pound asparagus

1 head cauliflower

salt

freshly ground black pepper

olive oil

eggs

1 tablespoon vinegar (I used rice vinegar.)

mixed baby greens (I used a prepacked salad mix.)

cherry tomatoes

salad dressing of your choice (I used Annie’s organic shiitake & sesame vinaigrette)

Directions

For the asparagus:

Preheat oven to 400 degrees F.  Line a baking sheet with foil and arrange the asparagus spears in a single layer.  (The foil will make clean up easier!)  Drizzle olive oil over the asparagus and turn to coat so the oil is evenly distributed.  Sprinkle with salt and pepper.  Roast in the oven for about 10-15 minutes.  Depending on how thick your asparagus spears are, it may take a little longer. 

 

For the cauliflower:

Cut the cauliflower into florets.  Place in a single layer on a foil-lined baking sheet.  Drizzle olive oil over the cauliflower and sprinkle with salt and pepper.  Roast in the over for about 15-20 minutes, or until the top is lightly brown.  You can cook both in the oven at the same time or even on the same baking sheet, just remove the asparagus first and leave the cauliflower in the oven longer.

For the poached egg:

In a small saucepan, bring water to a low simmer.  Do not let the water boil.  Add 1 tablespoon of vinegar to the water.  The vinegar helps the egg whites congeal better.  Crack an egg into a small bowl or cup.  Place the cup near the surface of the hot water and slowly drop the egg into the water.  Cover the saucepan with a lid.  Cook for 2 to 4 minutes.  Lift the egg out of the pan with a slotted spoon.  If you are unfamiliar, here is a great online video demonstrating how to poach eggs: http://www.youtube.com/watch?v=Bxvxwk3TFPQ

For the salad:

Cut asparagus spears into bite-sized pieces.  Toss together with mixed baby greens, cauliflower, cherry tomatoes, and salad dressing.  Top with a poached egg.   Enjoy!

 

You can even just serve the roasted asparagus with just a poached egg.  Drizzle some salad dressing or a sauce like hollandaise.  Another simple meal!

Serves 2.