White Wine Vinegar
Set the oven to 200 degrees and run it.
Slice the zucchini in ½ cm thick. (You can use the ruler at the top of your recipe card.)
Finely chop the onion in half moon shape.
Slice the mushrooms thinly. Divide the cherry tomatoes into four.
Place the ingredients on baking sheet as you see on the left. Sprinkle a pinch ofsalt-pepper on it. Add few drops of olive oil on them and bake 7-8 min in the oven. (depending on how thick you cut the vegetables, baking time can vary. Instead of the specified cooking time, it is recommended to cook until vegetables get color.)
For salad; grate the carrot and apple. Chop red cabbage finely. Get them all in a mixing bowl.
Add 1 tbsp of olive oil, white wine vinegar and a pinch of salt – black pepper into the mixing bowl and stir in the salad ingredients.
First add the goat cheese in the tortillas and smash it, then rub the pesto sauce. (Rub pesto sauce and goat cheese in equal quantities of all tortillas.)
Place zucchini & mushroom mix in the tortillas with equal amounts. And start rolling.
You can serve Pesto & Goat Cheese Wrap with Apple & Red Cabbage Salad.