Vegan Veggie Wraps

Vegan Veggie Wraps

1 small eggplant
1 zucchini
1 red pepper
1 small onion
3 cloves of garlic
1 carrot
1 cup of baby spinach
1-2 lemons
1/2 t thyme
1/2 t ground Ginger
1/2 cup Extra virgin olive oil
Salt and pepper to taste
6 wraps

Preheat oven to 375 degrees.  Prepare the eggplant. Slice the eggplant, lengthwise and generously salt both sides. Place in a dish and let stand while you prepare the rest of the veggies. The salt pulls out any bitterness from the eggplant.

Meanwhile, slice the zucchini, the pepper, garlic cloves and onions. Place in a baking dish.

Rinse the salt off of the eggplant and slice into thick sticks; this way, they will fit nicely in a wrap. Add them to the baking dish.

Drizzle the olive oil onto the veggies. Add the thyme, ginger, lemon juice from 1 lemon and season with salt and pepper.

Roast in the oven for 30-40 minutes. Be sure to mix the veggies, every 10 minutes, so that they do not get burned.

Meanwhile, juilliane the carrots in strips. Set aside.

These wraps are delicious warm and cold; so once the veggies are done, you can assemble them straight away or keep the veggies refrigerated and make them later.

To assemble the wraps, add the veggies, the raw carrots and some leaves of baby spinach in the middle of the wrap. Drizzle with some extra lemon juice. Fold the sides inward and then roll the bottom up to form a pocket. Roll the wrap closed and ENJOY!!

Simple Roasted Broccoli

roasted brocoli
Simple Roasted Broccoli 

2  Large broccoli crowns
1/4 c extra virgin olive oil
1 T kosher or sea salt

Preheat oven to 350 degrees.
Wash the broccoli and divide the crown by break off the sprigs so that they may roast evenly and they’re easy to serve. 

Line up the sprigs in a baking dish or cookie sheet so that they overlap as little as possible.

Generously drizzle with extra virgin olive oil; and season with salt and freshly ground pepper. I prefer to use kosher or sea salt because they both have thick grains, and they make the dish heartier, in my opinion. 

Roast the broccoli for 10 minutes in the oven and then turn each sprig over and roast for another 5-7 minutes. 

The  flowers become crunchy and the sprig becomes savory. My kids love the full flavor of this dish. And it’s a quick, easy way to add a healthy side to any meal.