Roasted Eggplant, Zucchini, and Chickpea Wraps
Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Step 2
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.
Step 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; cut in half.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 371
Step 6
Fat: 18g
Step 7
Cholesterol: 20mg
Step 8
Carbohydrate: 34g
Step 9
Sodium: 622mg
Step 10
Protein: 19g
Step 11
Fiber: 9g