I’m working part time as a dietary research collector. I cook the family meals. I do the grocery shopping. I help out where I can and when I can.
I’m not currently employed full time. I shouldn’t feel so busy.
But somehow, I still find myself at the end of the day, wondering where the day even went. How does this happen?
The morning flew by yesterday. As did the afternoon.
And once I arrived home from grocery shopping, it suddenly hit me that I hadn’t yet planned dinner. But that’s okay. Nicole (aka, loving simple moments) did that for me, in her very own sort of way. She provided the idea, the spinning point.
After that, it was as easy as chopping.
I stayed true to the recipe, while only adding in a little extra garlic and a little less oil.
On the side, I threw together a quick salad complete with a handful of garbanzo beans, a sprinkle of walnuts and half of a clementine (for that extra touch of sunshine!)
Drizzled in Bragg’s Healthy Vinaigrette.
While the veggies cooked, I put together the flavorful sauce….
…smearing it on the wrap.
And then, voila! The veggies were done in an instant.
Twelve minutes to be exact. Which is still faster than cooking a frozen pizza. 😉
I love combining cold and crunchy (i.e., salad) with hot and steamy. It’s the perfect combination for a truly satisfying meal. Especially in the cooler autumn months of New England.
As easy as chopping.
Roasted Vegetable Wrap–as seen on Loving Simple Moments
Double up on the veggies if you’d like leftovers for the week. They’re just as great on salads and pizzas as they are in a wrap. Make this vegan by taking out the mayo and adding in some guacamole. Enjoy!
- 1 red bell pepper, chopped
- 1 zucchini, quartered lengthwise and sliced thin
- 1 red onion, chopped
- handful of white mushroom caps, sliced 1/4 inch
- 2 Tbsp. oil
- 1 tsp dried basil
- 1 tsp dried or fresh garlic
- 3-4 whole wheat wraps.
- sauce: combine 1/4 cup olive mayonnaise, 1 tsp garlic, and dried parsley
- Heat oven to 450. Spray baking sheet with cooking spray.
- Add vegetables, drizzle with olive oil, sprinkle with basil and garlic and toss to combine.
- Cook for 12-15 minutes or until tender and beginning to brown.
- Meanwhile, make sauce. Spread about 1 Tbsp. sauce on each wrap. Once vegetables are cooked, add to wrap, roll up and enjoy.