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


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


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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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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