Oven roasted (or on the BBQ) veggies as a side dish, on a pizza or in a wrap are delicious ways to enjoy your portion of vegetables. How much I love all these rainbow colours on my plate!

I roasted brussel sprouts, sweet paprika, and zucchini with some extra virgin olive oil, pepper and salt in the oven on 200 C degrees (convention oven – fan), depending on the vegetable but approximately 15 to 30 minutes. Just make sure to toss your veggies halfway through to brown your veggies equally. Don’t take them out when they are still looking pale!

After cooling down the veggies I put everything separated in food containers so I can make various veggie wraps the next few days at work or add them to an omelette.

VEGGIES HUMMUS PIZZA WRAP. – serves 1

PIZZA-BASE
1 whole wheat wrap

PIZZA-SAUCE
1 to 2 tbsp of hummus
optional: smoked paprika and/or chili flakes

PIZZA-TOPPING
roasted veggies
30 gr. feta
optional: microgreens

Preheat the oven to 200 C degrees (convention oven – fan) and spread hummus over your whole wheat wrap. To spice it up you can add some chili flakes or for a more smokey taste add some smoked paprika.

Add your roasted veggies on top and put on a baking tray covered it with baking paper (or aluminium foil) and put in the oven for +/- 8 minutes until the wrap turns crispy and has browned a bit.

Once you get the wrap out of the oven you can finish your pizza with the toppings and serve warm.

WHAT TO DO WITH LEFTOVER ROASTED VEGGIES?
Make a wrap and toast it at the office or at home for a delicious lunch!

Enjoy!

x Sam