Roasted Eggplant & Squash Wrap Recipe
Recipe information
Make Roasted Eggplant & Squash Wrap in just 45m. Whipped chèvre, shaved Brussels sprouts, champagne vinaigrette
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Ingredients
Wrap Ingredients
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. Prepare the Brussels Sprouts
While the vegetables are roasting, thinly shave the Brussels sprouts using a mandoline or a sharp knife. Place them in a bowl and toss with champagne vinaigrette. Set aside to marinate.
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.
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