Roasted Eggplant, Zucchini, And Chickpea Wraps

Name: Roasted Eggplant, Zucchini, And Chickpea Wraps
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 237 milliliters drained canned chickpeas, rinsed; 170 grams cherry tomatoes (about 11 tomatoes), halved (quartered if large); 1 teaspoons coarse salt; 1 large eggplant, cut into 1-inch cubes; 1 Tbsp coarsely chopped fresh thyme leaves; 4 whole-wheat lavash pieces or whole-wheat wraps (2 ozs and 8 inches each); 2 teaspoons fresh lemon juice; 3 Tbsps extra-virgin olive oil; 1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges; 1 Tbsp coarsely chopped fresh oregano leaves; 113 grams fresh part-skim mozzarella, thinly sliced; 4 servings Freshly ground pepper; 1 medium zucchini, cut into 1-inch cubes

You can never have too many main course recipes, so give Roasted Eggplant, Zucchini, And Chickpea Wraps a try. This recipe serves 4. One serving contains 465 calories, 18g of protein, and 17g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of pepper, oregano leaves, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.