4 large round wraps
1 large or 2 medium zucchini
2 cups rocket
pesto or tomato chutney
fresh baby mozzarella
Slice the eggplant and zucchini into ¼cm thick slices and char-grill. Halve the capsicums, remove the seeds and membranes and char-grill.
Spread pesto or chutney in the centre of each wrap. Place a layer of eggplant and capsicum on the pesto followed by the mozzarella, rocket and then zucchini.
Carefully roll the wrap over the filling folding in each side like a parcel. Place on a baking tray and bake at 180°C for 20-30 minutes until golden brown.