ROASTED VEGGIE WRAP

Warm naan wrap with yogurt beet sauce, roasted vegetables, and feta cheese.

I used to serve a variation of this on my food truck and had lots of great reviews for it.

Let’s take that pink yogurt sauce from the other day and make a wrap! The tangy yogurt beet sauce combined with savory roasted vegetables and salty feta on warm naan makes a super flavorful vegetarian meal.

Now I have to make an admission here...I'm a feta snob. I only ever use one specific brand of feta:

If you can't find this brand near you, please I beg of you, at least get feta that is stored in a brine. If your feta crumbles are just loose in a package you may as well top your wrap with crumbled styrofoam (jk jk...sort of) 😉😂

ROASTED VEGGIE WRAPS

Serves 4

INGREDIENTS:

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 zucchini, chopped

1 container baby bella mushrooms, chopped

1 pint cherry tomatoes

2 tbsp extra virgin olive oil

1 tbsp kosher salt

2 tbsp zaatar seasoning blend (or whatever seasonings you like)

4 naan flatbreads

1/4 to 1/2 c. prepared beet yogurt sauce (see previous blog post)

4-8 tbsp crumbled feta cheese (preferably French feta in brine/ see note above recipe)

DIRECTIONS:

1. Preheat oven to 400 F.

2. Place parchment paper on a baking sheet and add your chopped peppers, zucchini, mushrooms, and tomatoes.

3. Coat with the olive oil, salt, and zaatar. Mix to make sure everything is evenly coated.

4. Bake for 20-30 minutes or until vegetables are cooked through. Remove from oven and set aside.

5. Warm your flatbreads until they are warm and pliable (but don't toast them until they are too hard to bend).

6. Top each warm flatbread with 1-2 tbsp of the beet sauce, some of the roasted vegetables, and 1-2 tbsp of crumbled feta.

7. Serve warm.