It’s been one of those weeks where I’ve had more of these than the things that grow out of the ground. My poor body. To combat “those weeks”, which are becoming my new norm, I’ve started roasting a sheet of veggies in a balsamic vinaigrette at the start of the week. Roasting vegetables is a magical thing. They caramelize and turn to candy in the oven. I could eat the whole sheet in one sitting. But instead, I ration them out throughout the week, stuff them in a wrap, and call it lunch.
Life lunch saver.
This is one of those non-recipes where you add a little bit of this and that. One of those recipes I typically don’t post because of the lack of details. You know the kind of recipes your mom makes? This way of cooking is also the reason I rarely post lunch and dinner recipes. I like to keep my dirty dishes to a minimum, so I leave the measuring spoons in the drawer and instead dump, stir, and taste, repeating as needed.
But if your weeks are like mine, chaotic and unpredictable, you probably need this non-recipe in your line-up. Roast on Sunday or Monday and eat on them all week. So that when you splurge on one of these (because you will), you wont feel so bad.
- ¾ c. (ish) olive oil
- ¼ c. (ish) balsamic
- 1 tbsp. (ish) maple syrup, honey, or agave
- dash of oregano
- dash of sea salt
- dash of cracked pepper
- lots of handfuls of veggies from the produce drawer
- sea salt
- tortilla of choice
- roasted veggies
- Preheat oven to 425 degrees.
- Make dressing. Whisk together ingredients until emulsified (consistency will thicken). Store at room temperature. Can be made ahead of time.
- Roast veggies. Wash, dry, and cut veggies of choice. Line baking sheet with parchment paper. Add veggies and evenly drizzle with dressing. Sprinkle with sea salt.
- Cook for 20-30 minutes or until golden with edges slightly charred, stirring halfway through.
- Allow to cool and store in fridge for up to a week.
- Make wrap. To the tortilla, layer greens, veggies, dressing, and feta. Wrap and win at lunch.