Roasted Vegetables Wraps

Makes 2 wraps

I have said it before, but I really love sandwiches or wraps for dinner. I have them once or twice every week. They make a quick and easy main dish and they are so versatile. This vegetable wrap is no exception. I make it when I am in the mood for a meatless meal. You can vary the vegetables to taste. I always have bell peppers, onions and mushrooms in my refrigerator, so I can make this version without planning ahead. However, you can substitute or add other vegetables, such as the Eggplant Wraps with Herbed Cheese Spread in the similar and related recipes. Not only is this recipe easy, it is very healthy, especially if you use whole grain wraps. The recipe can be made in any amount needed. Leftover vegetables are excellent at room temperature as a snack or with lunch the next day. For a sandwich version, see the Roasted Vegetables Sub Sandwiches, also in the similar and related recipes.

Ingredients

• 1/2 large red bell pepper, chopped
• 1/2 large green bell pepper, chopped
• 1/2 small onion, chopped
• 4 ounces white or cremini mushrooms, chopped
• 2 large garlic cloves, minced
• 1 teaspoon olive oil
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• Salt and pepper to taste
• 2 medium to large flatbreads for wraps, preferably whole wheat or multigrain
• Mayonnaise (can use light or reduced fat)
• Thinly sliced or shredded extra sharp provolone or other cheese of choice
• Hot pickled peppers (optional)

Preheat oven to 425° F. For easy cleanup, line a rimmed sheet pan large enough to hold the vegetables in one layer with foil. Place the peppers, onions, mushrooms and garlic on the pan. Drizzle with the olive oil. Sprinkle with the thyme, oregano, basil, salt and pepper. Toss well to combine. Roast until the vegetables are tender, about 25 minutes depending on size, tossing after 15 minutes to ensure even cooking. Remove from oven and let cool slightly before filling the wraps. (The vegetables are equally good if served at room temperature.)

Lightly spread the flatbreads with mayonnaise. Layer with some cheese, then the vegetable filling. If desired, top with hot pickled peppers. Roll up the wraps, cut in half on the diagonal and serve immediately.