Roasted Vegetable Wrap

Do you even have those moments when you say to yourself “If I’m not very careful I’m about to seriously damage myself” and then go right on with what you were doing? For example “Watch out for that sharp edge on the lid of the can you’re trying to crush to throw away…ouch”? Yeah…well, it happens. The good news is that 20 minutes, 6 cotton balls, 3 bandaids, 1 sterile bandage, multiple dabs of antibiotic and a call to the doctor later, I still have my thumb. I also now know that my tetanus immunization is in fact up to date. The down side is that it put me off my lunch. So today, I’m posting something else–an old favorite that’s always good for a simple, healthy, and low-prep meal. Honestly, skin-on roasted sweet potatoes are one of my favorite foods EVER. If you haven’t tried them, you should.
Roasted Vegetable Wrap
1 sweet potato (yam)
1 small eggplant
1 bulb fennel
1 red onion
olive oil
salt & pepper
whole wheat tortilla
dash hot sauce (opt.)
sour cream (opt.)

Heat your oven to ~375. Wash your eggplant and fennel and brush with olive oil. Make 2-3 parallel cuts in the eggplant and sprinkle with salt. Peel and cut the ends off the onion. Put all three in a shallow roasting pan (a rimmed cookie sheet will work) and put them in the oven. Scrub the sweet potato clean and dice–carefully 🙂 Toss with olive oil in a roasting pan, sprinkle with salt and pepper and add to the oven. When your vegetables are soft, remove them from the oven. Cut the eggplant, fennel and onion into strips and lay them on the tortilla. Top with sweet potato and hot sauce and/or sour cream to taste.
Recipe notes: If you like a little char on your vegetables, you may of course use a grill instead. You can also use the broiler for a couple of minutes–just be carefully not to let your dinner go up in flames.
Nutrition notes: In addition to being indecently delicious, sweet potatoes are incredibly healthy. They’re low fat, and an excellent source of vitamins and minerals, including potassium and beta carotene (which is an antioxidant and is converted by your body into vitamin A, essential for eye health among other things).

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