Ro0t Vegetable Roll-Ups
-1 small rutabaga, diced
-1 small butternut squash, diced
-3 large carrots, peeled and diced
-1 large sweet potato, peeled and diced
-1 large sweet onion, chopped
-2 to 3 garlic cloves, minced
-4 TBSP olive oil
-4 TBSP good balsamic vinegar
-4 Bosc pears, peeled
-1 bottle of dark red wine (a blend or table red are my favorites to use)
-1 sprinkle or nutmeg
-2 large sweet onions, sliced into rings
-2 TBSP olive oil
-1 TBSP raw sugar
-salt and pepper
-4 to 6 oz of blue cheese crumbled, goat cheese or sharp cheddar (your choice)
-8, 8-inch whole wheat tortilla shells
Heat oven to 400. Mix all root vegetables, onion, garlic, olive oil and balsamic vinegar in a roaster. Add 1/4 cup of cold water and salt and pepper to taste into pot and roast uncovered for 45 to 60 minutes until tender.
Peel Bosc pears and place standing into a sauce pot with the wine, 1 cup of water and nutmeg. Bring to a boil, reduce heat to low and simmer uncovered until liquid is evaporated.
Place sliced onions, olive oil, raw sugar and a pinch of salt in a saute pan. Bring to a simmer; reduce heat to low and cook partially covered until caramelized.
Combine all room temperature ingredients into a tortilla, wrap up in foil and place on the grill or under your broiler. Heat on both sides for three to five minutes and enjoy!