Roasted Veggie Wraps with Garbanzo Bean Spread

Ingredients:

2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice

Olive oil for the pan
Sea salt

For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water

Directions:

Preheat oven to 400

Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.

Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.

Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.

While the vegetables are roasting, make the bean spread:

In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.

Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.

Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!