Meatless Monday on Sunday

Since COLOR week starts tomorrow, I decided to post my Meatless Monday meal on Sunday. This is my favorite summer meal right now. LOVE IT. This picture doesn't really do it justice because you can't see all of the yummy veggies on the inside. BUT it's so easy and so good. So here ya go...

(Rish you would love this!)

Roasted Veggie Wrap with Homemade Hummus

2 squash
2 zucchini
half vidalia onion
4 or 5 carrots
1 portobella
pinch of salt
about a TBS of EVOO
1/2 TBS of balsamic vinegar
sprouts
whole wheat wraps
homemade hummus (store bought is just fine too)



Go to the farmer's market and get your favorite summer veggies. (Fresh are soooo much better than the regular grocery store.)  I used mushrooms, squash, zucchini, vidalia onion, and carrots.  I cut all veggies julienne style (kinda thick though).
Put veggies on a roasting pan and drizzle with EVOO and balsamic vinegar (just a little). I added a little sea salt too.
Roast in 350 oven for about 25 minutes. (stir veggies around about half way through)

While that's going on in the oven, you can make the hummus.


Here is the recipe Hailey and I use. She loves it WAY better than the grocery store kind. BUT use your favorite hummus if you don't have time or ingredients to make it.



Homemade Hummus (courtesy of Whole Foods recipes online)

2 garlic cloves
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
2 tablespoons tahini (sesame paste)
1/4 cup water
3 tablespoons lemon juice
1/2 teaspoon reduced-sodium tamari
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Cayenne pepper to taste
2 tablespoons finely chopped parsley



(I leave out the cayenne pepper. Don't care for it much. But this is the original recipe. I've made it without the coriander too...still good.)
When all ingredients are ready, put the roasted veggies on the wrap. Spread on some hummus. Add some sprouts!  And chow down. I like to eat it with a little side salad and some pita chips. DEELISH.