Veggie Wrap Recipe
Crispy eggplant, lettuce, tomatoes, sauteed mushrooms, roasted peppers, onions, balsamic vinaigrette.
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Ingredients
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Wrap Components
Sauce
Method
Prepare the Vegetables
- 1
Prepare the Eggplant
Slice the eggplant into 1/4-inch rounds. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 2
Sauté the Mushrooms and Onions
In a skillet over medium heat, add a tablespoon of olive oil. Sauté chopped onions until translucent, about 5 minutes. Add sliced mushrooms and cook until browned, about 5 more minutes. Season with salt and pepper.
- 3
Roast the Eggplant
Preheat the oven to 425°F (220°C). Place eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil, and bake for 20 minutes, flipping halfway through, until golden brown and crispy.
Assemble the Wraps
- 4
Make the Sauce
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and black pepper until well combined.
- 5
Layer the Ingredients
On each tortilla, layer the crispy eggplant, sautéed mushrooms and onions, lettuce leaves, sliced tomato, and roasted red peppers.
- 6
Drizzle the Sauce
Drizzle the prepared balsamic vinaigrette over the layered ingredients.
- 7
Wrap it Up
Fold the sides of the tortilla inward and roll from the bottom up to create a wrap. Cut in half if desired.