Roasted Eggplant, Zucchini, and Chickpea Wraps

Name: Roasted Eggplant, Zucchini, and Chickpea Wraps
Yield: makes 4
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)

January 26, 2012

Recipe information

Yield
makes 4

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)

Preparation

Step 1
Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
Step 2
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.
Step 3
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; cut in half.
Fit to eat recipe
Step 4
(Per serving)
Step 5
Calories: 371
Step 6
Fat: 18g
Step 7
Cholesterol: 20mg
Step 8
Carbohydrate: 34g
Step 9
Sodium: 622mg
Step 10
Protein: 19g
Step 11
Fiber: 9g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsWrap Eggplant Vegetable Zucchini Squash Chickpea Bean and Legume Cherry Tomato Tomato Mozzarella Cheese Dairy Main Dinner Nut Free Vegetarian Easy Quick Weeknight Meals Roast Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Fit to eat recipe

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes