Tuesday, 1 November 2011

Roast Vegetable Wraps with Garlic Tahini Sauce

I've taken to making these for my lunch recently. I do the cooking on a Sunday afternoon and then assemble for lunches.

Roast Vegetable Wraps with Garlic Tahini Sauce


1 eggplant
2 sweet potatoes
4 zucchinis
1 capsicum (red, yellow or green)
1 packet of wraps (I used Old Time Bakery gluten free organic wraps)

1/2 cup tahini
2 clove garlic
2 tsp agave/vegan honey
1 tsp vegan stock/salt


Preheat oven to 200°C and prepare your baking trays with baking paper, spraying lightly with oil.
Peel and slice vegetables longways and place on  baking sheets. Spray lightly with oil.
Bake for 20mins, turn then bake for another 10-20mins.
Alternatively you can chargrill your vegetables on a griddle or BBQ.
For the sauce add ingredients into a food processor and blitz until mixed (or whisk by hand).
To assemble, heat the desired about of vegetables in the microwave for 1 min.
On a plate heat the wrap bread in the microwave for 30 seconds.
Spread sauce over your wrap, add vegetables and fold one side, then the bottom, then the other side.

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