Ingredients

The following ingredients have 4 Servings
  • 1 eggplant
  • 2 red bell peppers
  • 1 sweet onion
  • 2 tablespoons avocado oil
  • 1 teaspoon sea salt
  • 2 garlic clove, minced
  • 4 oz honey goat cheese
  • balsamic vinegar
  • 4 of your favorite wraps, I used a coconut wraps (linked in blog post)
  • 1 cup baby spinach or your favorite greens

Instruction

  • Preheat oven to 400F.
  • Line baking sheet with parchment paper.
  • Cut eggplant into 1/2 inch cubes and place in a large bowl.
  • Cut the pepper into thick 1 inch strips and then coarsely cut into 2 – 3 inch pieces.
  • Put the peppers into the bowl with the eggplant.
  • Coarsely chop the onion into about 4 inch pieces and then put into the large bowl.
  • Add the avocado oil, sea salt, and minced garlic to the bowl and toss until all the veggies are coated.
  • Transfer the veggies to the lined baking sheet and spread out in a single layer.
  • Roast in oven for 40 minutes.
  • Place 1 oz goat cheese in each wrap along with about 1/4 cup of the baby spinach.
  • Add a scoop of the roasted vegetables and fold in the corners of the wrap.
  • 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.
  • Serve with some balsamic vinegar for drizzling or dipping!