Roasted Eggplant, Zucchini, and Chickpea Wraps Recipe

Name: Roasted Eggplant, Zucchini, and Chickpea Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat the oven to 400F.
2
Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
3
Lightly coat a large rimmed baking sheet with cooking spray.
4
Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl.
5
Spread in a single layer on prepared baking sheet.
6
Drizzle with remaining 2 tablespoons oil.
7
Roast, tossing occasionally, until golden, 30 to 35 minutes.
8
Let cool slightly.
9
Transfer vegetable mixture to a large bowl.
10
Add chickpeas, tomatoes, and salt; season with pepper.
11
Drizzle with vinaigrette; toss to coat.
12
Arrange mozzarella in center of lavash pieces or wraps.
13
Top each with 1 1/4 cups vegetable salad.
14
Roll up; cut in half.
15
(Per serving)
16
Calories: 371
17
Fat: 18g
18
Cholesterol: 20mg
19
Carbohydrate: 34g
20
Sodium: 622mg
21
Protein: 19g
22
Fiber: 9g

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon balsamic vinegar, 1 1/2 teaspoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon coarsely chopped fresh thyme leaves, and more.

Yes, Roasted Eggplant, Zucchini, and Chickpea Wraps falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant, Zucchini, and Chickpea Wraps

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