Mediterranean Roasted Veggie Wrap

Such a taste sensation - with roasted eggplant, a shredded kale, parsley and mint slaw, radishes, tomatoes, onion and hummus, tahini sauce, or baba ganoush… DELISH!

To build the wrap: 1 small eggplant 1 medium zucchini olive oil, salt and pepper Kale herb chop salad optional additions- sliced tomato, radishes, cucumber, hummus, feta, yogurt 2– 4 wraps, tortillas, or lavosh


For the Kale Herb Chop Salad/Slaw: 6–7 flat-leaf Tuscan/Dino/Lacinato kale leaves, stems removed – 2 cups shredded 1 bunch italian parsley handful mint leaves ¼ cup finely diced onion (I used green onion) 2 tbsp olive oil 2 tbsp lemon juice ¼ tsp sea salt


Preheat oven to 425F


Slice eggplant into 1/4 inch thick rounds and zucchini into !/3 inch rounds.

Brush each side with olive oil and season with salt and pepper. Place onto a lined sheet pan, roasting in the oven for 20 minutes, flipping over, then cook another 10 minutes. While they are baking, make the chopped herb slaw.


Thinly slice the kale into thin strips (chiffonade). Place in a bowl. Finely chop the parsley and mint leaves. Add to the bowl along with the thinly sliced onion. Toss with olive oil, lemon juice, salt and pepper. Add a little more oil and lemon juice in equal portions, as needed.


Lightly warm or toast the tortilla, wrap or lavosh. Spread the inside with hummus or tahini sauce.


Top with roasted veggies, the chopped greens, tomatoes, radishes, cucumber, and feta or yogurt, if you like.


This recipe make 2 - 4 wraps, depending on the size. ENJOY!!


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