Roasted Eggplant & Squash Wrap Recipe
Whipped chèvre, shaved Brussels sprouts, champagne vinaigrette
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Ingredients
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Wrap Ingredients
Method
Preparation Instructions
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the eggplant, zucchini, and yellow squash into thin slices. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
- 2
- 3
Assemble the Wraps
Spread a generous amount of whipped chèvre onto each wrap. Layer the roasted eggplant, zucchini, and yellow squash on top of the cheese. Add a handful of the marinated Brussels sprouts for crunch.
- 4
Wrap It Up
Fold the sides of the wrap in and then roll it tightly from the bottom up to enclose the filling. Slice in half and serve.
