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Roasted Eggplant, Zucchini, and Chickpea Wraps
MARTHA STEWART16Ingredients
50Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. balsamic vinegar
- 1 1/2 tsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh thyme leaves (coarsely chopped)
- 1 Tbsp. fresh oregano leaves (coarsely chopped)
- vegetable oil cooking spray
- 1 eggplant (large, cut into 1-inch cubes)
- 1 zucchini (medium, cut into 1-inch cubes)
- 1 onion (small, peeled, root end left intact, halved lengthwise, cut into 8 wedges)
- 1 cup chickpeas (drained canned, rinsed)
- 6 oz. cherry tomatoes (about 11 tomatoes, halved, quartered if large)
- 1/2 tsp. coarse salt
- freshly ground pepper
- 4 oz. fresh part skim mozzarella (thinly sliced)
- 1 whole wheat
- 4 whole lavash
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium630mg26% |
| Potassium780mg22% |
| Protein13g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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