Best Veggie Olive Wraps With Mustard Vinaigrette Recipes

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE

Roasted Fall Veggies With Lemon and Mustard Vinaigrette image

Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.

Provided by Kittencalrecipezazz

Categories Lemon

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this)
2 big onions (cut into 6 wedges)
1 large red bell pepper, seeded and cut into thick strips
1 large green bell pepper, seeded and cut into thick sprips
1 yellow squash, cut into quarters lengthwise
1 -2 large zucchini, cut into quarters, lengthwise
1/4 cup olive oil (or to taste)
1 -2 tablespoon minced garlic (optional)
salt and pepper
1/4 cup olive oil
2 tablespoons water
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
minced shallot (minced garlic may be substituted for the shallots)
salt and pepper
fresh herb

Steps:

Set oven to 400°F.
Grease a large baking sheet/pan.
Mix all the veggies with olive oil and garlic (if using) to coat well.
Season with salt and pepper.
Place on the baking pan.
Roast in oven for about 30-35 minutes, or until tender.
To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
Garnish with fresh herbs if desired.
Delicious!

Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5

GRILLED VEGGIE WRAPS

Grilled Veggie Wraps image

I love this vegetable marinade, but the key to this recipe's success is the three-cheese spread. My father is a meat-and-potatoes eater, but the grilled wraps passed his test! -Britani Sepanski of Indianapolis, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

Ingredients

2 tablespoons balsamic vinegar
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons olive oil
1-1/2 teaspoons molasses
3/4 teaspoon minced fresh thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch slices
4 ounces whole fresh mushrooms, cut into 1/2-inch pieces
4 ounces fresh sugar snap peas
1/2 cup crumbled feta cheese
3 tablespoons reduced-fat cream cheese
2 tablespoons grated Parmesan cheese
1 tablespoon reduced-fat mayonnaise
4 flour tortillas (8 inches)
4 romaine leaves

Steps:

In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once. , Drain and reserve marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5-8 minutes longer or until tender, stirring frequently. , In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for 1-3 minutes or until lightly toasted. , Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

Nutrition Facts : Calories 332 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

MEDITERRANEAN GRILLED VEGGIE WRAPS

Mediterranean Grilled Veggie Wraps image

Provided by Catherine McCord

Categories Sandwich Mushroom Low Fat Vegetarian Kid-Friendly Quick & Easy Yogurt Lunch Feta Bell Pepper Healthy Tortillas Weelicious Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1 small red onion, sliced into rings
2 red bell peppers, halved and seeds removed
2 portobello mushrooms, stems removed
1 tablespoon olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon kosher salt
4 whole wheat tortilla wraps
1/4 cup crumbled feta cheese
1/4 cup fat free greek yogurt

Steps:

1. Preheat the grill on high heat.
2. Drizzle the bell peppers and onions with oil and 1 tablespoon balsamic vinegar and sprinkle with salt.
3. Place all the veggies on the grill and cook for 3-5 minutes on each side, until the veggies are soft.
4. Remove from the grill and allow to cool slightly.
5. Thinly slice the mushrooms and bell peppers. Separate the onions into thin rings.
6. In a small bowl mix together the yogurt and 1 teaspoon balsamic vinegar.
7. Spread 1 tablespoon of the yogurt sauce onto wrap and divide the veggies evenly between the tortilla wraps, top with the feta cheese and roll up like a burrito.

ASIAN LETTUCE WRAPS WITH MUSTARD VINAIGRETTE

Asian Lettuce Wraps With Mustard Vinaigrette image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 packages Tyson Grilled and Ready Breast Fillets
5 ounces cellophane noodles
1/2 cup carrots, chopped
1/2 cup scallions, shredded
1/4 cup fresh cilantro, chopped
1/4 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil, toasted
1 teaspoon Chinese mustard
12 lettuce leaves, Butter or 12 lettuce leaves, Bibb

Steps:

1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.
3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.
4. Spoon chicken (or steak) mixture into lettuce leaves and roll up.
Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap