29 May 2008

Another favourite recipe : roasted vegetable tortilla bake

Ever know what to do with those left overs? I developed this after I had a lot of left over roasted Mediterranean vegetables after a barbeque a year or so back..

Cold roasted vegetables, tortilla wraps, cheese to sprinkle over the top, jar of pasta sauce (or Knorr Spanish Chicken sauce works well).

Warm wraps in the microwave, and fill with the vegetable mixtures (either keep as a roll, or fold them into parcels).. place in an ovenproof dish. Top with the sauce and then grated cheese over the top (I use a nice strong mature cheddar, but parmesan works just as well). Place in a hot oven (200oC) and bake for 20-25 mins or until the cheese and sauce is bubbling.

Serve with a salad for a light evening meal/lunch

If you want to make up the
roasted Mediterranean vegetables then take the following :

1 medium aubergine, 2 medium courgettes, 1 lb (450 g) cherry tomatoes, skinned, 1 small yellow pepper, de-seeded, 1 medium white onion and 1 medium red onion. Cut all the above into 1 inch chunks. Drizzle with olive oil, chopped garlic and sprinkle with salt, pepper and dried herbs (Oregano, Basil and Marjoram) and place on an oven tray and bake for 30 mins at 180oC or until the vegetables are tender to the touch. The roasted garlic will go sweet on you and not too strong.. keep some back for the wraps above.

Perfect to accompany a bbq or roast lamb with new potatoes...

1 comment:

Elaine said...

Sounds good - there are always leftovers from a bbq and that recipe sounds really tasty.