Family-Friendly Oven Roasted Veggie Wraps
Ingredients
- Tortilla wraps
- 1 cucumber
- 3 handfuls of cilantro
- 3 tablespoons tahini
- 200g plant-based yogurt
- Salt and pepper
- 2 pinches of chili
- Handful of basil
- Splash of lemon
- 1 tablespoon lemon zest
- 3 eggplants
- 2 zucchinis
- 15 cherry tomatoes
- 3 teaspoons oregano
- 4 teaspoons paprika powder
- 2 teaspoons cumin
- 2 tablespoons soy sauce
- 4 tablespoons white wine
- 2 cans of tomatoes
- 2 pinches of sugar
- Olive oil
- Chili oil
- 1 red onion
- 4 garlic cloves
Preparation
Preheat the oven to 200 degrees Celsius (circulating air).
Chop garlic and onion into small pieces.
Add garlic, onion, and canned tomatoes to a baking tin. Drizzle with olive oil and chili oil to taste.
Chop zucchini and eggplant into pieces and add them to the baking tin.
Season with cumin, paprika powder, oregano, soy sauce, sugar, and white wine. Mix well with the vegetables and tomatoes.
Bake in the preheated oven for at least 40-60 minutes, until the vegetables are tender and slightly caramelized.
While the veggies are roasting, chop cilantro and basil.
In a bowl, mix cilantro, basil, plant-based yogurt, tahini, salt, pepper, chili, lemon juice, and lemon zest to make a sauce.
Chop the cucumber and add it to a separate bowl.
Heat a pan and lightly fry the tortilla wraps without using oil.
To assemble the wraps, spread the yogurt sauce on the tortilla wraps.
Add roasted vegetables and chopped cucumber onto the wraps.
Roll up the wraps and enjoy!
