Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients1-2 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
1 cup red bell pepper, cut into ½-inch thick strips
1 cup orange bell pepper, cut into ½-inch thick strips
1 cup yellow bell pepper, cut into ½-inch thick strips
½ cup brussels sprouts, quartered
½ cup purple potatoes, sliced into ½-inch rounds
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
- Preheat oven to
425 ° F.
- To a medium mixing bowl, add vegetables, olive oil, salt, black pepper, and red pepper flakes. Toss to coat and transfer to a non-stick baking sheet.
- Place in the oven and bake until vegetables are fork tender, about 15 minutes.
- Add to the broiler for 2-3 min for a charred look (optional).
- Let the vegetables cool and then place in the center of a Crepini and fold to create a wrap.