Roasted Vegetable Wrap

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1 small eggplant
1/2 small bulb fennel (or celery), cut length-wise in very thin slices (see Note)
2 large mushrooms, thinly sliced
1 small zucchini, thinly-sliced
1 teaspoon olive oil
1 small red bell pepper, seeded and cut in 1/4 inch strips
8 thin slices red onion
8-12 whole cloves garlic, peeled
2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried and crushed)
1 15-inch piece soft cracker bread, 2 9-inch wheat tortillas or whole-wheat pita bread
2 tablespoons soft, fresh goat or reduced-fat cream cheese
salt and freshly ground pepper to taste
aerosol cooking oil spray

Preheat oven to 375 degrees. Spray two baking sheets with cooking spray.

Cut 4 1/4-inch slices vertically from eggplant. Save remaining eggplant for another use. Place eggplant and fennel slices on a baking sheet in one layer. Lightly film surface with cooking oil spray. Roast until eggplant is tender, 12 to 15 minutes.

Meanwhile, toss mushrooms and zucchini in a bowl with oil. Arrange in one layer on the second baking sheet. Roast until tender, about 10 minutes. Set aside.

Toss red pepper, onion and garlic with remaining oil, salt, pepper and rosemary. Spread vegetables in one layer and roast until softened, about 15 minutes. Set aside.

To assemble one wrap, spread a quarter of the cheese to thinly cover one side of the bread completely. Arrange a quarter of each vegetable over two-thirds of the bread, keeping the cheese-only part at the top. Start with eggplant, followed by a layer of fennel and one of red pepper. Top with a layer of mushrooms and zucchini.

Roll up the filled bread, jelly-roll fashion, starting at the bottom. To keep the filling from pushing forward, keep pulling the rolled part toward you. This also helps to make a firm roll. Wrap the roll in plastic wrap and refrigerate 4 to 48 hours. To serve, cut into 2-inch slices.

Note: Fennel can be replaced with celery, but there is no substitute for its delicate licorice taste.

Makes 4 servings

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