Roasted Vegetable Wraps
1 pound(s), cut into 3⁄4-inch chunks
1 medium, cut into 3⁄4-inch chunks
Sweet red pepper(s)
2 medium, seeded and cut into 3⁄4-inch chunks
1 tbsp(s), divided
1 bunch(es), coarsely chopped
1 medium, finely chopped
Red wine vinegar
Fat free flour tortilla(s)
4 item(s), 10 inches, warmed
Semisoft goat cheese
2 oz, at room temperature
- Preheat oven to 450°F. Spray a large rimmed baking sheet with nonstick spray.
- In a large bowl, toss eggplant, zucchini, bell pepper, salt, and 2 tsp oil. In prepared sheet, spread vegetables and roast, stirring occasionally, until tender and browned, about 40 minutes.
- Meanwhile, in a medium bowl, toss arugula, tomato, vinegar, and remaining 1 tsp oil.
- On warm tortillas, evenly spread goat cheese. Among tortillas, evenly divide roasted vegetables and arugula mixture. Roll up each tortilla, then cut diagonally in half.
- Serving size: 1 wrap