Description
Cheesy baked vegetable rolls are a wholesome and satisfying dish perfect for lunch, dinner, or a hearty appetizer. Crisp-tender vegetables are sautéed with garlic and herbs, then rolled into soft tortillas or flatbreads along with melted cheese and baked until golden and bubbling. These rolls offer a delicious balance of flavor, texture, and nutrition with the comfort of melted cheese and the freshness of seasonal vegetables.
Ingredients
1 tablespoon olive oil
1 small zucchini, finely chopped
1 small carrot, shredded
½ red bell pepper, diced
1 cup baby spinach, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
Salt and black pepper to taste
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
6 medium flour tortillas or flatbreads
2 tablespoons grated Parmesan (optional)
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
Heat olive oil in a skillet over medium heat. Add the zucchini, carrot, and bell pepper. Sauté for about 5 to 7 minutes, until the vegetables soften and most of the moisture evaporates. Stir in the garlic, spinach, oregano, salt, and black pepper. Cook for another 2 minutes, until the spinach wilts. Remove from heat and let the mixture cool slightly.
Lay out the tortillas and evenly distribute the vegetable mixture onto each one. Top with a generous amount of mozzarella and cheddar cheese. Roll them up tightly and place seam-side down on the prepared baking sheet.
If desired, sprinkle the tops with Parmesan. Bake for 15 to 20 minutes, or until the rolls are golden and the cheese is melted and bubbly.
Let cool for a couple of minutes before slicing and serving.
Notes
Feel free to customize the filling with mushrooms, corn, or cooked lentils for added protein. Whole wheat or gluten-free wraps can be used to suit dietary preferences. These rolls are great served with a side of marinara or yogurt-based dip. Leftovers reheat well in a toaster oven, making them ideal for meal prep or packed lunches.