Roasted Veggie Wrap
Makes 6 wraps
2 red bell peppers, cut in half, with seeds and stem removed
1-2 medium eggplants, ends removed, and sliced lengthwise into strips about ½-inch thick (1¼ centimeter)
1-2 medium zucchini, ends removed, cut in the center and sliced lengthwise into strips about ½-inch thick (1¼ centimeter)
1 large red onion, peeled, ends removed, and cut in half
¼ cup (60 milliliters) olive oil
Salt
Pepper
6 large tortillas
Arugula
4½ ounces (120 grams) soft goat cheese
7 ounces (200 grams) hummus
7 ounces (200 grams) tzatziki
Pine nuts, basil leaves, and pomegranate molasses, for garnish (optional)
Preheat the oven to 450° F (230° C) . Line a baking sheet with foil to prevent sticking and help with the clean up.
Place the pepper halves skin side up on your baking sheet. Roast the peppers until the tops are blistered and charred, about 25 minutes.
** You can prep the remaining veggies while the bell peppers are roasting (Step #6).
Remove the bell peppers from the oven and reduce the oven temperature to 420° F (215° C). If you have a convection function, turn that on.
Transfer the bell peppers to a cutting board. Using a small kitchen utensil, such as a fork or a small spoon, peel the blistered skin off the peppers. The skin should peel off relatively easily. Discard the skin.
Cut the bell peppers lengthwise into strips 1-2 inches (2½ - 5 centimeters) wide. Set aside.
** To prep the remaining veggies, line two baking sheets with foil. Line all the veggies in a single layer and brush olive oil on both sides, while seasoning both sides with salt and pepper.
Once the bell peppers are out, place the two baking sheets in the oven. Bake for 20-22 minutes, until both sides are slightly charred. Flip the veggies halfway through.
I like to turn the baking sheets 180° after 5 minutes and 15 minutes to make sure they veggies are evenly roasted
Remove the veggies from the baking sheets.
When you are ready to eat, warm the tortillas.
Spread some goat cheese on the bottom of the wrap, followed by hummus and tzatziki. I like to mix all of this together with a spoon and spread it over the entire tortilla
Top with arugula, the grilled veggies, and more arugula. Garnish with any additional toppings you have.
Enjoy!