Roast balsamic vegetable wraps

This would have to be my favourite go-to meal, on any night of the week.

It's easy and it doesn't matter what vegetables you use. I tend to make these the night before I'm due to do a grocery shop, in order to clean out whatever vegetables are left in the fridge.

Last night I used potato, sweet potato, zucchini, capsicum, carrot, onion, eggplant and tomatoes.

 

I sliced up all of the vegetables, spread them out in a baking try and brushed 

them with a combination of extra virgin olive oil and balsamic vinegar. I also sprinkled some salt and pepper and italian dried herbs before throwing them in the oven. 

The vegetables are ready when the root vegetables are nicely golden and crispy and the other vegetables, such as the capsicum and tomato, have wilted and softened.

Heap the veges onto some spinach wraps or mountain bread with a handful of baby spinach leaves and some avocado. They're also good with a sprinkle of either goat's cheese or feta or some sliced halloumi. Or a spoonful or cottage cheese - or any cheese for that matter.

Feel free to drizzle on some more olive oil and balsamic vinegar, before wrapping them up and getting stuck in.

Leftover roast vegetables can be kept in the fridge and used as a salad the next day - just add some more baby spinach.

Yum.