Balsamic Roasted Veggie In Spinach Tortilla Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so vegetables won't stick.

Cut and toss vegetables

Place the eggplant cubes, zucchini slices, red pepper pieces, red onion wedges, and halved mushrooms in a large bowl. Add 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, minced garlic, 1 teaspoon dried Italian seasoning, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and chili flakes if using. Toss thoroughly so all pieces are evenly coated.

Spread and roast

Arrange vegetables in a single layer on the prepared baking sheet, giving pieces space so they roast rather than steam (use two sheets if they are crowded). Roast on the middle rack for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.

Finish with acid

Remove the sheet from the oven and immediately drizzle (or toss) with juice of 1 lemon and an extra tablespoon of balsamic vinegar if desired. Taste and adjust seasoning with additional salt and pepper if needed. Let cool slightly for 5 minutes so flavors settle.

Warm tortillas

Warm each spinach tortilla 10–15 seconds per side in a dry skillet over medium heat or wrap stacked tortillas in foil and heat in the oven at 350°F (175°C) for 5–7 minutes. Warming makes them more pliable and prevents cracking when rolling.

Spread base

If using, spread about 1 tablespoon hummus or mayonnaise over the center of each warmed tortilla, leaving a 1-inch border. This adds moisture and helps hold the filling.

Layer greens and veggies

Divide the fresh baby spinach evenly among the 4 tortillas, placing it in a line down the center of each. Top the spinach with an even portion of the warm roasted vegetables (about 1/4 of the roasted mix per tortilla).

Add cheese and herbs

Sprinkle approximately 3/4 ounce feta (or goat cheese) per wrap (total 3 oz divided across 4) over the vegetables. Tear and scatter basil leaves if using. Season lightly with a pinch of salt and freshly ground black pepper to taste.

Drizzle and finish

If desired, drizzle each assembled filling with 1/4 teaspoon extra-virgin olive oil and a small amount of balsamic glaze (about 1/4 teaspoon) for a touch of sweetness and shine.

Roll and serve

Fold the bottom edge of the tortilla up over the filling, fold the sides in, then continue to roll tightly to form a wrap. If making ahead, wrap tightly in parchment or foil and refrigerate up to 24 hours. Serve immediately, cut in half on the diagonal if desired.

Leftover roasted vegetables keep well in an airtight container in the refrigerator for 3–4 days and can be reheated briefly in a skillet or microwave. To make this vegan, omit the cheese and use a plant-based spread. Serve with a light side salad or a cup of soup.