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, extra-virgin
1 bunch(es), cleaned and coarsely chopped
1 medium, finely chopped
semisoft goat cheese
2 oz, at room temperature
fat free flour tortilla(s)
4 large, 10 inches, warmed
- Preheat the oven to 450°F. Spray a large roasting pan with nonstick spray.
- Toss the eggplant, zucchini, bell peppers, 2 teaspoons of the oil, and the salt in a large bowl. Spread the vegetables in the pan. Roast, stirring occasionally, until the vegetables are tender and browned, about 40 minutes.
- Meanwhile, combine the arugula, tomato, vinegar, and the remaining 1 teaspoon oil in a bowl.
- Spread the goat cheese on the warmed tortillas. Divide the roasted vegetables and arugula mixture among the tortillas. Roll up, then cut diagonally in half.