Veggie wrap perfect way to use fresh produce

Have you ever used the phrase “It’s a Wrap?”

Lorraine Burgess, Pine-Richland High School cafeteria assistant for 16 years, has been saying that at the end of the day for years now. She is well-known for her handmade fresh-ingredient wraps.

Lorraine has perfected a fresh roasted vegetable and basil pesto wrap. This thick-filled wrap can become a wonderful veggie hoagie if placed on a bun.

Even non-vegetable lovers may be eager to indulge.

Roasted Vegetable and Basil Pesto Wrap

Veggies of your choice: zucchini, yellow squash, red onions, red peppers, etc. (amounts vary)

2-3 tablespoons olive oil

2-3 tablespoons Balsamic glaze or vinegar

Prepare the vegetables by slicing to equal sizes. Toss in the olive oil and balsamic glaze. Roast in oven at 350 degrees until just tender and no longer wet, about 10 minutes. Cool or serve warm.

Basil Pesto

1-2 fresh basil leaves

2 tablespoon olive oil

2 tablespoon canola oil

½ cup Parmesan cheese

2 tablespoon minced garlic

Pulse the ingredients in a blender to reach desired consistency or smoothness.

Spread the pesto on either a hoagie roll or a wrap.

The roasted vegetables can be placed either cold or warm onto the bread or wrap.

A couple of slices of your favorite cheese are optional, but they can be a nice addition to a hearty entree.