Roasted Vegetable Wrap with White Bean Spinach Spread

• 1/2 whole Eggplant
• 1/2 whole Zucchini
• 1/2 whole Yellow Squash
• 1/2 whole Bell Pepper
• Olive Oil
• Garlic Salt, to taste
• 2 whole Whole-wheat Tortillas
• 1 whole Green Onion, Sliced
• 2 Tablespoons Olive Oil, Divided
• 2 cloves Garlic, Minced
• 4 cups Spinach
• 1 can (15 Oz. Can) Cannellini Beans
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Balsamic Vinegar
• 1 teaspoon Salt And Pepper

1. For the vegetables:
2. Cut the vegetables into spears and drizzle with olive oil and garlic salt.
3. Roast in the oven at 400 degrees F for 10 minutes.
4. Spread 3 tablespoons of the White Bean Spinach Spread onto each tortilla and layer half of the veggies into each.
5. Sprinkle with green onion, wrap it up and eat!
6. For the spread/dip:
7. In a large nonstick skillet, heat 1 tablespoon of the oil over medium heat.
8. Add the garlic and cook for about 1 minute.
9. Add the spinach and cook until wilted.
10. Allow spinach to cool for a few minutes.
11. Place the remaining olive oil, spinach mixture, cannellini beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
12. Blend until smooth.
13. The leftover spread/dip is fantastic with pita chips or can be used for dipping raw veggies in as a healthy snack!

eggplant, zucchini, bell pepper, olive oil, garlic, tortillas, green onion, olive oil, garlic, spinach, beans, lemon juice, balsamic vinegar, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-vegetable-wrap-with-white-bean-spinach-spread/ (may not work)