Roasted Fall Vegetable Sandwiches

I’m a sucker for neatly wrapped packages and smartly presented surprises.  With fall’s harvest so abundant right now, pita bread and wraps are a staple in my kitchen as a way to help this harried cook put structure to my sandwiches.  Stuff a wrap or pita full of colorful roasted vegetables  and top it off with some tangy cheese as a healthy and easy meal.

Use whatever local vegetables you’ve just picked up at the farmer’s market or, for that matter, whatever is in your refrigerator.  Every vegetable’s flavor becomes nearly exotic when it is grilled.  I’ve used;

Fresh Vegetables And Herbs From The Garden

Fresh Vegetables And Herbs From The Garden

1 green pepper, seeded and cut into 3/4″ pieces

1 red pepper, seeded and cut into 3/4″ pieces

a handful of cherry tomatoes, halved

1/2 onion cut in to 3/4″ pieces

a handful of Portobello mushrooms, halved

1 stems of fresh rosemary chopped

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1 pinch coarse salt

Chopped Veggies And Herbs

Chopped Veggies And Herbs

In a large bowl, toss the vegetables and rosemary with the olive oil until lightly coated.  Spread the veggies out on a baking sheet so they are in one even layer, and grill or bake in a 450 degree oven for about 30 minutes until roasted and tender.  Remove for the grill or oven and drizzle with balsamic vinegar and sprinkle with a pinch of coarse salt.  Serve in pita bread, wraps or any other bread of your choosing.  For added zing, stuff the wrap with your favorite cheese, fresh chevre is particularly nice.  Enjoy with wine.  Now that’s a wrap!

Roasted Fall Vegetable Sandwiches

Roasted Fall Vegetable Sandwich

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