Roasted Vegetable Wrap with Creamy Lemon Dip

Susan Ritts is the creator of Putting on the Ritts, a website with tons of tasty recipes.

Serves 8

4 Roasted red & yellow bell peppers (purchased roasted)
Caramelized onions (page)
2 yellow squash, sliced in ½ inch slices (discs or strips)
2 zucchinis, sliced in ½ inch slices (discs or strips)
Crazy Good Dressing (CGD) Original or Spicy – or Extra virgin olive oil
8-10 small tortilla’s

Preheat oven to 475 degrees. Toss squash & zucchini slices in a large bowl with CGD spicy or original (or with Extra virgin olive oil) and spread out on a large, nonstick cookie sheet. Roast in oven for about 35 minutes. Vegetables should be a bit brown and easily pierced with a fork. Remove from oven and reduce heat to 350 degrees.

Lemon Dip

1 cup plain yogurt
1 TB chopped dill
1 tsp minced garlic
Zest & juice of 1 lemon

Combine dip ingredients and mix well. Pack in an airtight container.

Wrap tortilla’s in foil and heat in 350 oven for 10 minutes. Remove from heat. Put ½ to ¾ cup roasted veggies in each tortilla and roll up. Put tortilla’s in a plastic container, serve on boat or beach with lemon dipping sauce.


Lime Coconut Cookies

Cookies are always a good idea – land or sea. This is my favorite for boating. 

I had a sugar cookie recipe and just added two of my favorite flavors – lime & coconut! As these are chewy, no worries about losing crunch/texture while out on a hot, humid day.


1 cup butter, softened
1 ½ cups sugar
2 ¾ cups all purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 egg
1 tsp vanilla
3 TBSP lime juice
Zest of 1 lime
½ cup coconut
½ cup sugar to roll cookies

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a bowl, mix dry ingredients – flour, baking soda & powder, salt. Set aside. Beat butter & sugar until smooth. Add egg, vanilla, lime & lime zest. Add dry ingredients and coconut. Mix well.

Round dough into 1 inch balls and roll in sugar. Place on cookie sheets – 2 inches apart. Cook for about 8 minutes or until lightly brown. Cool on a rack & enjoy!


Cranberry Margarita

Serves 4


4 cups Cranberry juice
5 TB fresh Lime juice
6 oz Tequila
CGD Lemon Lime Seasoned Salt
Martini Shaker

Combine all ingredients but salt in the Martini shaker. Add ice and shake vigorously. Pour over ice into cocktail glasses rimmed with CGD Lemon Lime Salt and enjoy!

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