Meatless Monday Recipe-Roasted Eggplant, Zucchini and Chickpea Wraps

Roasted Eggplant, zucchini and chickpea wraps

Serves 4

1 Tbs. balsamic vinegar

1 1/2 tsp. fresh lemon juice

3 Tbs. extra-virgin olive oil

1 Tbs. coarsely chopped fresh thyme leaves

1 Tbs. coarsely chopped fresh oregano leaves

vegetable oil cooking spray

1 large eggplant, cut into 1 inch cubes

1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

1 cup drained 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 cheese, thinly sliced

4 whole-wheat lavash pieces or whole wheat wraps (2 oz. and 8 inches each)

1. Preheat the oven to 400 degrees F. Whisk together the vinegar, lemon juice, 1 Tbs. oil, and 1 tsp. each thyme and oregano in a small bowl; set vinaigrette aside.

2. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl toss eggplant, zucchini, onion and remaining 2 tsp. each thyme and oregano. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 Tbs. oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavish pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up; cut in half.

Fit to eat recipe-per serving: 371 cal.; 18 grams fat; 20 mg chol.; 34 grams carb.; 622 mg. sod.; 19 grams prot.; 9 grams fiber

Found: The Martha Stewart Living Cookbook-The New Classics