Tortillas with roasted vegetables

Perfect for a light meat-free meal.
 
recipe, tortillas, roast, vegetables,vegetarian

Recipe from: 18 January 2016
Preparation time: 10 min
Cooking time: 25 min
 
 

Ingredients

 
  • 2
    large baby marrows, julienned
  • 1
    aubergine, sliced
  • 1
    red onion, cut into wedges
  • 1
    red sweet pepper, julienned
  • 200
    g
    cherry tomatoes
  • 15
    ml
    olive oil
  • 2
    rounds of feta cheese, cubed
  • 1
    can
    chickpeas, drained
  • 4
    tortillas
  • pesto
  • salad leaves for serving
Servings: Change Serving
 
 

Method

 
Toss the vegetables in the olive oil and season to taste with salt and pepper. Then arrange in a single layer in a roasting pan and roast for 25 minutes, or until cooked. Carefully stir in the feta cheese and chickpeas, and allow to cool slightly.

Slice the tortillas in half and heat on both sides in a dry frying pan. Spread a generous layer of pesto on each half, then divide the vegetables among them. Add some salad leaves, fold closed, and serve immediately.

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Read more on: recipe  |  vegetables  |  vegetarian  |  roast
 

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