Balsamic Roasted Veggie Wraps

Updated at: Thu, 21 Nov 2024 08:51:45 GMT

Step 1

Preheat oven to 400F.

Step 2

Line baking sheet with parchment paper.

Step 3

Cut eggplant into 1/2 inch cubes and place in a large bowl.

Step 4

Cut the pepper into thick 1 inch strips and then coarsely cut into 2 – 3 inch pieces.

Step 5

Put the peppers into the bowl with the eggplant.

Step 6

Coarsely chop the onion into about 4 inch pieces and then put into the large bowl.

Step 7

Add the avocado oil, sea salt, and minced garlic to the bowl and toss until all the veggies are coated.

Step 8

Transfer the veggies to the lined baking sheet and spread out in a single layer.

Step 9

Roast in oven for 40 minutes.

Step 10

Place 1 oz goat cheese in each wrap along with about 1/4 cup of the baby spinach.

Step 11

Add a scoop of the roasted vegetables and fold in the corners of the wrap.

Step 12

Warm a pan or skillet to heat and toast the outside of the wrap -you can also use a panini press. Place the folded side on the warmed pan and flip after a few minutes or once that side is golden brown.

Step 13

Serve with some balsamic vinegar for drizzling or dipping!

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