Roasted vegetable wraps
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
These wraps offer a great balance of flavours and textures—from sweet, tender vegetables to peppery rocket and creamy goat’s cheese. Make ahead, wrap in baking paper then aluminum foil, so all you need to do is toast in the sandwich press for a few minutes at lunch time or eat straight from the fridge.
Ingredients
Eggplant
1 small, cut into 2cm pieces
Zucchini
1 large, cut into 2cm pieces
Red capsicum
1 medium, cut into 2cm pieces
Olive oil
3 tsp
Rocket
2 cup(s), (60g)
Tomato(es)
1 medium, finely chopped
Red wine vinegar
1 tbs
White wrap
160 g, (4 x 40g wraps), warmed
Soft goat's cheese
50 g, at room temperature
Instructions
1
Preheat oven to 220°C.
2
Place eggplant, zucchini and capsicum in a large shallow-sided baking tray, drizzle with 2 teaspoons oil, season with salt and pepper and toss well. Spread evenly over tray. Bake for 25-30 minutes, until tender and browned.
3
Meanwhile, toss rocket, tomato, vinegar and remaining oil in a medium bowl.
4
Spread warm wraps with goat’s cheese. Top evenly with roasted vegetables and rocket mixture, then roll up and cut diagonally in half to serve.
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