Roasted Eggplant, zucchini and chickpea wraps
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
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.(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 orwraps (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. 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