Eggplant Wraps

Eggplant Wraps
1 tbsp balsamic vinegar
1 1/2 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 tbsp coarsely chopped fresh thyme leaves
1 tbsp coarsely chopped fresh oregano leaves
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 c drained canned chickpeas, rinsed
6 oz cherry tomatoes (about 11 tomatoes), halved (quartered if large)
1/2 tsp coarse salt
Freshly ground pepper
4 oz fresh part-skim mozzarella, thinly sliced

4 whole-wheat whole-wheat wraps (2 oz/8 inches each); whole-wheat pita pockets would also work

Preheat oven to 400 degrees.Whisk vinegar, lemon juice, 1 tablespoon olive 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 a single mozzarella slice in center of  wrap. Top each with 1 1/4 cups vegetable mix. Roll up, and cut in half.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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