Back to Recipe Menu

Roasted vegetable wrap with pesto yoghurt

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the garlic, sweet potato and pumpkin with a little oil and seasonings in an oven tray and cook in the oven for about 10 mins. 
  • Then add the zucchini and eggplant, with a little more oil if needed. Gently toss and cook in the oven for another 10-15 mins until the vegies are tender.
  • Mix together the yoghurt and pesto. Set aside. 
  • Heat the tortillas on a lightly oiled grill or wrapped in foil in the oven, keeping them light and fluffy. 
  • When ready, place a dollop of yoghurt in the centre of each tortilla and top with a decent amount of vegies. Spoon a little more yoghurt on top, roll up and serve hot or cold.

Ingredients

  • 1 garlic clove, crushed
  • 1 sweet potato, peeled & cubed
  • ½ butternut pumpkin, peeled & cubed
  • sea salt & freshly ground pepper
  • olive oil
  • 2 zucchini, sliced & halved
  • 2 Japanese eggplant, sliced & halved
  • 3-4 tbsp Greek yoghurt
  • 2-3 tbsp pesto
  • 4-8 flour tortillas
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm