Roasted Eggplant, Squash, Asparagus and Chickpea Wraps
If I were stranded on a desert island and could only bring three recipes, this would be one.
... I mean it! The fresh thyme and oregano pairing is amazing and the veggies are roasted to delicious perfection. And tomorrow's lunch? Check.
What you'll need:
2 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
4 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh oregano leaves
Vegetable oil, cooking spray
1 eggplant, cut into 1-inch cubes
3 medium yellow squash, cut into 1-inch cubes
1 bunch asparagus, cut into 2-inch pieces
1 sweet onion, halved lengthwise and sliced into wedges
1 can chickpeas, drained and rinsed
1/2 pint grape tomatoes, halved
1 teaspoon coarse salt
Freshly ground pepper
8 ounces fresh part-skim mozzarella, thinly sliced
Whole-wheat wraps (2 ounces and 8 inches each)
Preheat oven to 400 degrees. Slice/dice/prepare vegetables.
Whisk vinegar, lemon juice, 2 tablespoons oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Lightly coat a large baking sheet with cooking spray (you may need two). Toss eggplant, squash, asparagus, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl.
Spread veggies in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat.
Fill wraps and top with fresh mozzarella slices. (And if you're really in the mood for something different, try these with chili sauce. So good.) Serves 6.
Adapted from Martha Stewart Living