Roasted vegetable wraps
- Total Time
Wraps were all the rage towards the end of the last century—and we’re still fans, thanks to their quick-meal appeal.
uncooked eggplant(s)1 pound(s), cut into 3/4-inch chunks
uncooked zucchini1 medium, cut into 3/4-inch chunks
sweet red pepper(s)2 medium, seeded and cut into 3/4-inch chunks
olive oil1 Tbsp, extra-virgin
table salt½ tsp
arugula1 bunch(es), cleaned and coarsely chopped
fresh tomato(es)1 medium, finely chopped
red wine vinegar1 Tbsp
semisoft goat cheese2 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.