Roasted Vegetable Roll-Ups
I had a bit of an a-ha this weekend in regards to how I read a food label–many look for the calorie count, the number of carbs, the grams of protein. I don’t look at any of those things–in fact, I’m not convinced any of those things are really that important.
What is important on a food label?
Well, first thing I look at is the sodium content (…it is a pretty good indicator of what else you will find–high sodium is generally a good indicator that there are lots of other “unwanteds” in the item…)
Second thing I look at is the ingredient listing–this is the best way to see not only what is in it, but also what kinds of NUTRIENTS will be there. You see, I am a big believer that the nutrients you ingest far out way the calorie count, the number of carbs and the grams of protein–crazy, I know…
My Mom celebrated her 60th birthday party this weekend–so fun, hope you were a “little” surprised Mom!! 🙂
Here is a new recipe I made up for the party…
Roasted Vegetable Roll-Ups
1 pkg cream cheese, at room temp.
1 clove garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh basil, chopped
1/4 cup parmesan cheese
cracked pepper
1 red pepper, cut into strips
1 yellow pepper, cut into strips
6 green onions
1 carrot, sliced lengthwise with your vegetable peeler
1 tomato, sliced 1/4 inch thick
baby spinach leaves
S&P to taste
olive oil
red wine vinegar
Place green onions and tomato on a parchment lined cookie sheet–sprinkle with oil, vinegar and S&P.
On a second cookie sheet spread peppers and do the same with the oil, vinegar and S&P.
Bake at 425 degrees for 15-45 minutes (the green onions will be done first, have a plate set aside to remove them. The peppers will be done next when they are starting to brown around the edges and are nice and soft, then the tomatoes when they are slightly dry and brown. Remove from the oven and allow to cool.
Cook carrot “slices” in the microwave for a minute or two just to soften slightly.
Mix cream cheese, garlic, oregano, basil, parm and pepper. Spread evenly on 4-5 10″ tortillas. On each tortilla, place a “row” of each roasted veg over the cream cheese mixture (leaving about 1/2 inch between each row). Roll up tightly and refrigerate at least 1/2 hour, the slice into 1 inch pieces.
Tip: you can make these with just about any vegetable combo you like–feel free to substitute or add in!
