Vegetable Wraps
Simple, tasty and always good: the vegetable wraps from Spoonsparrow not only score with flavor but also with plenty of nutrients.
Ingredients
- 1 small eggplant
- Salt
- 2 small zucchini
- 2 bell peppers (yellow and red)
- 2 Tomatoes
- 1 Garlic clove
- 4 tbsp olive oil
- Pepper (freshly ground)
- 1 Tbsp freshly chopped thyme
- 4 wraps (ready-made, 20–22 cm diameter)
Instructions
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1.
Preheat the grill.
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2.
Wash the eggplant, remove the stem, cut it in half and slice into thin rounds. Sprinkle with salt and let sit for 5 minutes; pat dry with kitchen paper.
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3.
Wash the zucchini, trim and cut into ~5 cm sticks. Wash the bell peppers, trim and cut into wide strips. Wash the tomatoes, remove the stem and roughly dice the flesh. Peel the garlic and finely chop it. Combine all vegetables in a bowl and mix with 2 tbsp olive oil, salt, pepper, garlic and thyme. Roast on the grill for about 10 minutes, turning occasionally.
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4.
Meanwhile, lightly brown the wraps in a pan or on the grill. Remove the grilled vegetables and roll them into the wraps, drizzle with the remaining olive oil, and serve the vegetable wraps on plates.
