Roasted Eggplant, Zucchini, and Chickpea Wraps

Name: Roasted Eggplant, Zucchini, and Chickpea Wraps
Ingredients: 1 tablespoon balsamic vinegar; 1.5 teaspoons fresh lemon juice; 3 tablespoons extra-virgin olive oil; 1 tablespoon coarsely chopped fresh thyme leaves; 1 tablespoon coarsely chopped fresh oregano leaves; Vegetable oil, cooking spray; 1 large eggplant, cut into 1-inch cubes; 1 medium zucchini, cut into 1-inch cubes; 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges; 1 cup drained canned chickpeas, rinsed; 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large); 0.5 teaspoon coarse salt; Freshly ground pepper; 4 ounces fresh part-skim mozzarella, thinly sliced; 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

3.7

(37)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Yield:

4

The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.

Ingredients

1 tablespoon balsamic vinegar
1 ½ teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon coarsely chopped fresh thyme leaves
1 tablespoon coarsely chopped fresh oregano leaves
Vegetable oil, cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 cup drained canned chickpeas, rinsed
6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
½ teaspoon coarse salt
Freshly ground pepper
4 ounces fresh part-skim mozzarella, thinly sliced
4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

Directions

Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread 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. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.