Roasted Eggplant, Zucchini, And Chickpea Wraps

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Martha Stewart


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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)

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