Ratatouille Veggie and Roast Beef Wrap
junio 23, 2015
Leftover cooked roast beef makes life simpler and stretches your grocery dollars further — cook once, eat twice!
[timer length=40]40 Minutes[/timer]
- Prep: 10 mins
- Cook: 40 mins
- Productos: 6 Servings
1. Combine 1 plum tomato (cored and quartered), 1 small zucchini (cut in 1/2 inch/12 mm slices), 1/4 Spanish onion (cut in wedges), 1/2 baby eggplant (cut in chunks), 1/2 EACH sweet red and yellow pepper (cut in chunks), 5 cremini mushrooms (quartered) and 2 cloves garlic (peeled) in a very large bowl. Stir in 1 tbsp (15 mL) prepared basil pesto, 1/2 tsp (2 mL) liquid honey and 6 pitted kalamata olives (optional); toss well to coat. Spread mixture on a jelly roll pan that has been lined with foil that is lightly coated with vegetable cooking spray.
Excellent source of iron (33% DV) and zinc (73% DV).
¿Te gustaría recibir deliciosas recetas y conocer lo último de Canada Beef Latinoamérica?