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Roasted vegetable wraps

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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