Sunday, February 6, 2011

Roasted Veggies

I roasted fennel, red pepper, tomato, zucchini, eggplant, cauliflower, onion and garlic.  I loved roasted veggies. In a pita spread mustard chive mayo (veganaise mixed with green onion or chives and some Dijon mustard) then line with fresh spinach and stuff with roasted veggies. I  wrap it up tight with plastic wrap and refrigerate for 2 - 12 hours.

1 comment:

  1. Your posts always inspire me to eat healthier! Your roasted veggies and mustard chive mayo spread sounds delish! Thanks!