Roasted Eggplant, Zucchini, and Chickpea Wraps

• 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)

1. Preheat the oven to 400F.
2. Whisk together the vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
3. Lightly coat a large rimmed baking sheet with cooking spray.
4. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl.
5. Spread in a single layer on prepared baking sheet.
6. Drizzle with remaining 2 tablespoons oil.
7. Roast, tossing occasionally, until golden, 30 to 35 minutes.
8. Let cool slightly.
9. Transfer vegetable mixture to a large bowl.
10. Add chickpeas, tomatoes, and salt; season with pepper.
11. Drizzle with vinaigrette; toss to coat.
12. Arrange mozzarella in center of lavash pieces or wraps.
13. Top each with 1 1/4 cups vegetable salad.
14. Roll up; cut in half.
15. (Per serving)
16. Calories: 371
17. Fat: 18g
18. Cholesterol: 20mg
19. Carbohydrate: 34g
20. Sodium: 622mg
21. Protein: 19g
22. Fiber: 9g

balsamic vinegar, lemon juice, extravirgin olive oil, thyme, oregano, vegetable oil cooking spray, eggplant, zucchini, onion, chickpeas, tomatoes, coarse salt, freshly ground pepper, mozzarella, wraps

Taken from www.epicurious.com/recipes/food/views/roasted-eggplant-zucchini-and-chickpea-wraps-392466 (may not work)