French · Lunch
Roasted Vegetable Wrap
A French-inspired roasted vegetable wrap filled with oven-roasted zucchini, bell pepper, eggplant and red onion tossed in olive oil, garlic and thyme, layered with crumbled goat cheese and fresh arugula, then drizzled with balsamic vinegar for a smoky, tangy finish.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
515Calories
14.5gProtein
24.4gFat
60.8gCarbs
13.1gSugar
9.6gFiber
759mgSodium
26mgChol
8.3gSat Fat
952mgPotassium
168mgCalcium
3.6mgIron
0.2mcgVitamin B12
76mgVitamin C
vegetarian
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Heat oven to 425°F (220°C). Toss zucchini, bell pepper, eggplant, red onion, garlic, thyme, olive oil, salt and pepper in a bowl until evenly coated.
2
Roast
Spread vegetables in a single layer on a baking sheet and roast at 425°F (220°C) for 20 to 25 minutes, turning once, until edges are charred and eggplant is tender.
3
Build
Warm wrap in a dry skillet over medium heat for 20 to 30 seconds per side. Lay flat, scatter arugula and goat cheese across center, pile roasted vegetables on top, drizzle with balsamic vinegar, fold in sides and roll tightly into a cylinder.
4
Plate
Slice wrap in half on a diagonal and place cut-side up on a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.2 oz176g zucchini
- 5.6 oz160g bell pepper
- 4.2 oz120g eggplant
- 2.2 oz62g red onion
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp30ml olive oil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 22 tortilla-flour wrap (about 8-inch)
- 2 oz56g goat cheese
- 22 small handful arugula
- 2 tsp10ml balsamic vinegar
