Roasted Eggplant and Chickpea Wraps

la102071_0506_wrap_vert

INGREDIENTS

  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh herbs
  • 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 tomatoes, chopped
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh mozzarella, thinly sliced
  • 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

DIRECTIONS

  1. Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 tablespoon herbs in a small bowl; set vinaigrette aside.
  2. Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining tablespoon herbs 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.
  3. 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.

Share/Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s