FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Roasted Eggplant, Zucchini, And Chickpea Wraps

3 faves

Comments

Add a comment

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)

You might also like

Italian Seitan, Roasted Eggplant, Zucchini, Gar...
Veggie Num Num
Roast Summer Vegetables & Chickpeas
BBC Good Food
Layered Roast Summer Vegetables
BBC Good Food
Roasted Caponata Salad With Chickpeas & Goat Ch...
Big Girls Small Kitchen
Goat Cheese Tart With Roasted Eggplant, Zucchin...
The Kitchn
Mediterranean Roast Vegetables With Bulgar Wheat
Donal Skehan
Pasta With Roasted Provencal Vegetable Sauce
Love and Olive Oil
Balsamic Mixed Vegetable Roast
Epicurious
Baked Aubergine Stuffed With Roast Pumpkin, Fet...
BBC Good Food
Roasted Ratatouille
Fine Cooking