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Roasted Vegetable Wrap yummy

This wrap puts an aromatic assortment of roasted vegetables right in your hands, making it easy to eat a generous serving of vegetables. Take one along on a picnic, or pack in a lunch bag. The goat cheese adds flavor and calcium. Be as generous as you like with the roasted garlic... it can only do you good.
1 small eggplant
3 tsp. extra-virgin olive oil, divided
2 large mushrooms, thinly sliced
1 small zucchini, thinly sliced
1 small red pepper, seeded and cut in 1/4-inch strips
8 thin slices red onion
8 to 12 whole cloves garlic, peeled
2 tsp. minced fresh rosemary, or 1/2 tsp. dried and crushed
2 Tbsp. soft, fresh goat cheese
15-inch piece soft cracker bread, or two 9-inch wheat tortillas
Salt and freshly ground pepper to taste
Preheat oven to 375 degrees. Spray two baking sheets with cooking spray.

Cut 4 slices vertically from eggplant, each 1/4-inch thick. Set aside remaining eggplant for another use. Lay slices in one layer on one of the baking sheets. Pour 1/2 teaspoon olive oil on your palm and rub it over slices, turning so both sides are lightly coated. Arrange both vegetables on the baking sheet. Roast until eggplant is tender, 12 to 15 minutes.

Meanwhile, toss mushrooms and zucchini in a bowl with second teaspoon of oil. Arrange vegetables in one layer on second baking sheet. Roast until tender, about 10 minutes. Set aside.

Toss red pepper, onion and garlic with remaining oil, rosemary and, if desired, salt and pepper. Reusing baking sheet from eggplant, spread vegetables in one layer and roast until softened, about 15 minutes. Set aside.

To assemble wrap, thinly spread goat cheese on one side of bread to cover it completely. Arrange vegetables to cover two-thirds of bread, keeping cheese-only part at top. Start with eggplant, followed by fennel, red pepper mixture and mushroom-zucchini mixture.

Roll up filled bread, jelly-roll fashion, starting at bottom. To keep filling from pushing forward, keep pulling rolled part toward you. This also helps make a firm roll. Wrap and refrigerate from 4 to 48 hours. To serve, cut into 2-inch slices. Options: Use whole-wheat pita bread in place of cracker bread or tortillas.