I am getting really tired of this winter. All these veggie sandwiches makes me excited to start planting my garden and having fresh produce at my fingertips daily! But alas, it’s still awful cold out :( To try to get into the spring state of mind, I wanted to try another veggie option for my friend’s baby shower, and this time, it’s a roasted wrap! This takes a bit longer than the hummus supreme sandwich, as you have to first salt the eggplant and let the excess water drain, then wait for the vegetables to roast :( But don’t worry, the wait is worth it.
The veggies are soft and sweet and the arugula adds a little crunch and extra freshness. I would make a large batch of the roasted veggies so you can have this wrap every day for lunch, ready to go. Cold or warm, it’s delicious. You could use lavish, pita or tortilla wrap, like I did.
Roasted Vegetable Wrap
Source: Inspired by Vegan Soul Power
Servings: Makes about 4 wraps
1 large eggplant (or 2 small), peeled and cut into 1/2″ dice
2 zucchini, cut into 1/2″ dice
1/2 cup cherry tomatoes, halved
1 pint button mushrooms, rough chopped
2 tbsp. olive oil
1/4 cup balsamic vinegar (I used blood orange balsamic, but use what you like/have)
fresh cracked pepper
16-20 basil leaves
1 cup arugula
4 tortilla wraps
1. Preheat oven to 400 degrees. Prepare baking sheet with foil and spray with cooking spray. Place diced eggplant in colander and sprinkle generously with salt. Toss to coat evenly. Set over bowl or sink and let sit for 10-15 minutes. Excess water will begin to drain from eggplant.
2. To a large bowl, add eggplant, zucchini, cherry tomatoes and mushrooms. Drizzle with olive oil and half the vinegar. Add salt and pepper and toss to coat evenly. Transfer vegetables to prepared baking sheet and bake for 30-40 minutes. Halfway through, flip vegetables. With 5 minutes remaining, drizzle additional vinegar over vegetables. Remove from oven and cool slightly.
3. Divide basil and arugula among tortilla wraps, and top with roasted vegetables. Wrap as desired and enjoy!