Ingredients

makes 4

　　1 tablespoon balsamic vinegar

　　1 1/2 teaspoons fresh lemon juice

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon coarsely chopped fresh thyme leaves

　　1 tablespoon coarsely chopped fresh oregano leaves

　　Vegetable oil cooking spray

　　1 large eggplant, cut into 1-inch cubes

　　1 medium zucchini, cut into 1-inch cubes

　　1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

　　1 cup drained canned chickpeas, rinsed

　　6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　4 ounces fresh part-skim mozzarella, thinly sliced

　　4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)

　　

Step 1

Preheat the oven to 400°F. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

　　

Step 2

Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

　　

Step 3

Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up; cut in half.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 371

　　

Step 6

Fat: 18g

　　

Step 7

Cholesterol: 20mg

　　

Step 8

Carbohydrate: 34g

　　

Step 9

Sodium: 622mg

　　

Step 10

Protein: 19g

　　

Step 11

Fiber: 9g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.