Roasted Vegetable Tortilla Recipe - Yeats Country Foods - Our Precious Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can provide a similar texture for binding.

Slice the onions, bell peppers, carrots, garlic, celery, asparagus, and courgette.

Season the sliced vegetables with black pepper, salt, and 2-3 teaspoons of balsamic vinegar.

Drizzle a little olive oil over the vegetables.

Add pesto made from basil, pine nuts, garlic, and Parmesan cheese to the vegetables.

Mix all the ingredients in a roasting dish.

Place the roasting dish in the oven and roast the vegetables for approximately 10-15 minutes, checking for doneness at 10 minutes.

Remove the roasted vegetables from the oven once cooked.

Spread organic soft cheese onto each side of two soft flour tortillas.

Place the roasted vegetables evenly on one tortilla.

Top with the second tortilla and press down gently.

Cook the filled tortillas on a dry pan until toasted, about a few minutes, flipping once to crisp both sides.

Cut the toasted tortilla into triangles and serve with a tossed salad and balsamic dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens