Summer Vegetable Wraps

by Alanna Sucher August 23, 2021

1 small eggplant, sliced in to 1/2 in. rounds

1 medium zucchini, sliced in to 1 inch rounds

3 tablespoons avocado oil

1 teaspoon oregano

1 tablespoon dijon

1 tablespoon vegan mayo

1 heirloom tomato, sliced

1 cup arugula

GF tortillas (I use Siete Foods cassava flour tortillas)

Red pepper flakes to taste (optional)

Sea salt to taste

BEFORE YOU START: Salt your sliced eggplant on every slice, both sides and allow to sit for 20 mins. Once done, pat dry. This will get excess water out of the eggplant and allow for better roasting.

Preheat oven to 400F.

Mix eggplant with 2 tablespoons of avocado oil (no salt needed here due to dehydrating process). Separately, mix sliced zucchini with 1 tablespoon of avocado oil, oregano, and a pinch of sea salt.

Move both eggplant and zucchini slices to roasting pans lined with parchment paper. Cook for 30 mins, flipping slices halfway so each side gets roasted for 15 mins.

Once done, remove from oven and place your tortilla(s) on the roasting pan with new parchment paper. Tortilla(s) should be done toasting in 2-3 mins.

Remove from oven and begin to build!

Spread dijon, vegan mayo, and red pepper flakes on to tortilla sides. Add arugula, tomatoes, zucchini, and eggplant.