Rooted in Flavor
Nourishing Plant-Based Recipes for Every Palate
Welcome to a space where we get back to "the vine, the roots of the ground, and the tree"—the nourishing gifts that nature has to offer. I’m here to share delicious plant-based recipes that are all about celebrating fresh, wholesome ingredients—no pressure to change, just an invitation to explore flavors that are good for you and the planet! Whether you're looking for a full-on plant-powered meal or simply want to try a new veggie-packed dish, you’ve come to the right place. Let’s have fun with food, one bite at a time! 🌿
A Garden’s Nostalgia Lettuce Wrap Sandwich
As a child, I would venture into my grandparent's lush garden, plucking tomatoes and green peppers fresh from the vine and devouring them like apples. My grandfather’s hearty laughter still echoes in my memories as he watched me delight in the crisp sweetness of a freshly picked pepper. Not much has changed; my excitement for fresh vegetables remains unshaken. A trip to the farmer’s market fills me with the same giddy joy. This passion for fresh produce is why I adore roasting vegetables—it transforms their natural flavors into a caramelized symphony of sweet, nutty, and rich tastes. Here's how I bring that garden-to-table freshness into a lettuce wrap sandwich that celebrates the beauty of vegetables.
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Recipe for Lettuce Wrap Sandwich with Roasted Vegetables and Fresh Tomato Sauce
Ingredients
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Fresh Tomato Sauce:
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20 ounces cherry tomatoes (I love Flavor Bombs)
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8 medium garlic cloves
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2 shallots, peeled and quartered
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1 teaspoon kosher salt (or more to taste)
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6 tablespoons extra-virgin olive oil
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1/4 cup fresh basil, chopped
Roasted Vegetables:
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1 medium eggplant, peeled and sliced into 1/4-inch-thick half-moons
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2 medium zucchinis, sliced into 1/4-inch-thick rounds
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1/4 cup extra-virgin olive oil
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
Sandwich Ingredients:
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1 head of iceberg lettuce (large leaves separated)
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1 cup microgreens
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Basil pesto (store-bought or homemade)
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Mozzarella cheese (or dairy-free alternative)
Instructions
1. Make the Tomato Sauce
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Preheat the oven to 500°F (260°C). Line a baking sheet with parchment paper.
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Spread the cherry tomatoes, garlic cloves, and shallots on the sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
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Roast for 20–25 minutes, or until the tomatoes are tender, collapsed, and lightly charred.
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Remove from the oven and let cool for 15–20 minutes. Peel the garlic, then mash all the ingredients in a bowl with a fork or potato masher.
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Stir in the chopped basil and adjust the seasoning to taste. Set aside.
2. Roast the Vegetables
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Line a baking sheet with parchment paper. Arrange the eggplant and zucchini slices in a single layer, keeping them separate.
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Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
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Roast in the oven for 20–25 minutes, flipping halfway through, until golden brown and tender. Remove and set aside.
3. Assemble the Lettuce Wraps
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Lay out large iceberg lettuce leaves as your base.
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Spread 1–1 ½ tablespoons of basil pesto on each leaf.
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Add a spoonful of fresh tomato sauce and layer with roasted vegetables.
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Top with slices of mozzarella cheese and a handful of microgreens. Add a final dollop of tomato sauce for extra flavor.
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Roll the lettuce leaf around the fillings, securing it with a toothpick if needed.
Serve immediately and savor the vibrant flavors of summer’s bounty in every bite!
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This wrap combines my childhood nostalgia with a modern twist, showcasing how simple, fresh ingredients can transform into something extraordinary. 🌿