Balsamic Roasted Vegetable Wraps
Balsamic Roasted Vegetable Wraps
Balsamic Roasted Vegetable Wraps
Easy and savory handhelds packed with garden goodness.
4 Persons
45 min
Ingredients4 Persons
4 tortilla wraps | |
1 small eggplant, sliced into thin rounds | |
2 bell peppers, seeded and each pepper sliced into 4 | |
1 yellow squash, sliced into thin rounds | |
2 large Portobello mushrooms, sliced | |
1 small red onion, quartered | |
1 tsp garlic powder | |
1 tsp dried Italian herb mix | |
Salt and pepper | |
2 Tbsp olive oil | |
¼ cup balsamic vinegar, divided | |
| 1 ¼ cup | |
12-14 fresh basil leaves, roughly chopped |
Instructions
- Preheat oven to 400 degrees.
- Place eggplant in a colander and sprinkle with salt on both sides. Set over bowl and allow to sit for 10-15 minutes to drain excess water.
- In a large bowl add eggplant, pepper, squash, mushroom, and red onion. Season with garlic, herbs, and salt and pepper. Add olive oil and half of the balsamic vinegar and toss to coat evenly. Transfer vegetables to a baking tray and bake for approximately 20-25 minutes. Flip halfway through and drizzle with remaining balsamic.
- Sprinkle 1/3 cup cheese in the center of each tortilla, and top with warm roasted vegetables and basil leaves. Tuck both sides in and roll wrap up tightly through the center. Place back in oven for 5-10 minutes or until cheese is melted.
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