Lavash with Roasted Veges and Lemon-Cumin Yogurt; Tabouli
Roasting is one of my favorite ways to cook vegetables. They develop a deeper flavor as they roast, becoming sweet, nutty, and carmelized in all the right places. For this simple wrap, I roasted an eggplant, farmer's market carrots, red pepper, zucchini, and onion. I added a basil leaf or two after the vegetables cooled a little bit.
Now top that lavash with the beautiful roasted veges, a sprinkle of tabouli and a dollop of thick, creamy whole yogurt tinged with lemon zest and cumin. So simple and so good! Lavash has become a good friend to me. How can one so versatile be a bad friend in the kitchen?
Marilyn's dessert: Pistachio Truffles with Ice Cream
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