Roasted Eggplant, Zucchini, and Chickpea Wraps
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Martha Stewart Living
- Yield Makes 4
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Ingredients
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon coarsely chopped fresh thyme leaves
- 1 tablespoon coarsely chopped fresh oregano leaves
- Vegetable oil, cooking spray
- 1 large eggplant, cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch cubes
- 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
- 1 cup drained canned chickpeas, rinsed
- 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
- 1/2 teaspoon coarse salt
- Freshly ground pepper
- 4 ounces fresh part-skim mozzarella, thinly sliced
- 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)
Directions
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Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
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Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
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Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.
I was actually surprised by how much my whole family (even my 1 year old son) loved these! I added the tomatoes to the other veges to be roasted. Also, I baked the wraps for about 10 minutes in a 400 degree oven which made them just perfect!
Roll up tightly, so that nothing's gonna escape, and grill or toast in some manner. You know, so the lavash gets a little interesting and the cheese gets melty. Then you can cut them in half.