Roast Vegetable Wrap
1 zucchini, cut lengthways into 4 strips
1 red capsicum, deseeded and cut into quarters
½ medium eggplant, cut into long strips about 1.5cm thick and 4-5 cm wide
Olive oil, for coating
4 tortillas, lavash or mountain bread
100g rocket leaves, washed and dried
2 tomatoes, thinly sliced
½ red onion, thinly sliced
1 tin black beans
1 avocado, deseeded and sliced
1 cup cottage cheese or ricotta cheese
Preheat oven to 200C. Toss all the vegetables in a little olive oil and place on a baking tray, with capsicum skin side up. Bake for 20-30 minutes or until all vegetables are tender. Allow to cool, then remove skin from capsicum.
Spread flat breads with cottage cheese, top with beans, lettuce, onion and tomato, then vegetable strips. Finally place avocado on top and roll flatbreads tightly and toast under sandwich press.