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Roasted Eggplant, Zucchini, and Chickpea Wraps
Credit:
Yunhee Kim
Recipe Summary
Yield: Makes 4
Ingredients
Ingredient Checklist
1 tablespoon balsamic vinegar
1 1/2 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)
1/2 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)
Gallery
Roasted Eggplant, Zucchini, and Chickpea Wraps
Credit:
Yunhee Kim
Recipe Summary
Yield: Makes 4
Gallery
Roasted Eggplant, Zucchini, and Chickpea Wraps
Credit:
Yunhee Kim
Roasted Eggplant, Zucchini, and Chickpea Wraps
Credit:
Yunhee Kim
Roasted Eggplant, Zucchini, and Chickpea Wraps
Recipe Summary
Yield: Makes 4
Recipe Summary
Yield: Makes 4
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1 tablespoon balsamic vinegar
- 1 1/2 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)
- 1/2 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.
Reviews (4)
Add Rating & Review
37 Ratings
5 star values:
10
4 star values:
12
3 star values:
9
2 star values:
5
1 star values:
1
Reviews (4)
Add Rating & Review
37 Ratings
5 star values:
10
4 star values:
12
3 star values:
9
2 star values:
5
1 star values:
1
Add Rating & Review
37 Ratings
5 star values:
10
4 star values:
12
3 star values:
9
2 star values:
5
1 star values:
1
37 Ratings
5 star values:
10
4 star values:
12
3 star values:
9
2 star values:
5
1 star values:
1
37 Ratings
5 star values:
10
4 star values:
12
3 star values:
9
2 star values:
5
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 12
- 3 star values:
- 9
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
03/13/2015
Great flavor! I didn't use the entire vinaigrette and added spinach to the wrap. I also browned the chickpeas with a little cayenne for a POP! Will absolutely make again!!
Martha Stewart Member
Rating: Unrated
01/25/2012
Very satisfying! I grilled the wraps on my multi-function griddle/grill/Panini press and they come out perfect…slightly toasted and crunchy on the outside, warm and gooey on the inside. I served a completely vegetarian meal at my dinner club and even the meat eaters raved. Two thumbs up!
Martha Stewart Member
Rating: Unrated
09/11/2011
Totally simple and delicious. These were surprisingly filling. Will make again!
Martha Stewart Member
Rating: Unrated
08/18/2011
Absolutely delicious! 5 stars.
Martha Stewart Member
Rating: Unrated
03/13/2015
Great flavor! I didn't use the entire vinaigrette and added spinach to the wrap. I also browned the chickpeas with a little cayenne for a POP! Will absolutely make again!!
Rating: Unrated
Rating: Unrated
01/25/2012
Very satisfying! I grilled the wraps on my multi-function griddle/grill/Panini press and they come out perfect…slightly toasted and crunchy on the outside, warm and gooey on the inside. I served a completely vegetarian meal at my dinner club and even the meat eaters raved. Two thumbs up!
Rating: Unrated
09/11/2011
Totally simple and delicious. These were surprisingly filling. Will make again!
Rating: Unrated
08/18/2011
Absolutely delicious! 5 stars.
All Reviews for Roasted Eggplant, Zucchini, and Chickpea Wraps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Eggplant, Zucchini, and Chickpea Wraps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
