Roasted Vegetable Wrap

Um, sorry I'm a slacker? 

Ok, I really love summer. Vegetables everywhere! This was a great way to use up those farmer's market veggies that I keep piling onto my tiny kitchen counter.

Roasted Vegetable Wraps

2 Japanese eggplants

1 medium zucchini

1 medium crookneck squash

olive oil

salt and pepper

roasted red peppers (or make your own!)

fresh spinach

tomato

cheese (optional, great with or without)

large tortillas (I used spinach from Earth Fare)

Southwest Ranch Dressing (recipe below)

Preheat the oven to 400. Prep two cookie sheets with parchment paper - you can also put cooling racks on top of the cookies sheets to raise the vegetables, but it's not necessary. Thinly slice the eggplant, zucchini, and squash lengthwise (use a mandolin if you have one). Brush with olive oil and sprinkle with salt and pepper and put the veggies on the cookie sheets. Roast for 10 minutes at a time, checking on the tenderness of the veggies each time. Roast until not crunchy at all (mine took about 20 minutes).

Southwest Ranch Dressing
adapted from Budget Bytes

3/4 cup plain Greek yogurt

1/4 cup mayo

1/2 cup buttermilk

1/2 tsp salt

1 tsp garlic powder

1 1/2 tsp chili powder

1/2 tsp cumin 

dash of hot sauce

To assemble:

Spread the dressing on the tortillas, then layer roasted veggies, spinach, peppers, tomatoes. Roll tightly and enjoy!