Makes 4 servings
1 seeded medium red pepper cut into strips
1 seeded medium green pepper cut into strips
1 seeded small zucchini cut into strips
1 seeded small yellow squash cut into strips
1 tablespoon olive oil
1 clove garlic finely minced
salt and pepper
4 ounces of hummus (or use red pepper hummus for extra spice)
1 cup cooked brown basmati rice
Spinach wraps (can substitute whole wheat tortillas or regular tortillas)
Balsamic vinegar – to taste
Preheat the oven to 425˚ F. Meanwhile, in a mixing bowl combine oil, garlic, salt and pepper together. Coat a cookie sheet or baking dish with cooking spray. Lay out veggies on a baking sheet and brush on oil mixture, coating each strip well. Place in pre-heated oven for approximately 10 to 15 minutes until slightly charred and tender.
Place room temperature or slightly heated spinach tortilla on a plate. Smear a heaping tablespoon of hummus on the wrap. Sprinkle a layer of cooked brown rice on hummus, covering well. Layer a variety of roasted vegetables in center of wrap. Add a dash or two of balsamic vinegar on vegetables. Roll up wrap and serve immediately at room temperature.